tag:blogger.com,1999:blog-72808230836251200912024-02-23T15:29:30.638-07:00Dinner in the Life of a DadA compilation of recipes, tricks, and tips relating to foods and meals that I enjoy.Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7280823083625120091.post-64016251086965583402019-03-14T13:35:00.001-06:002019-03-20T11:33:26.424-06:00Candy Topped Cookies<!DOCTYPE html>
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<p class="first">Here is another cookie recipe for you, and this one is a classic. These candy-topped cookies are soft, chewy, sweet but not cloying. Kids love helping with making them, and everyone loves eating them. The best part of this recipe is how versatile it is—you can add stuff to the dough, put stuff on top of the cookies, or any combination of the two. So without further ado, I present to you the candy-topped cookie recipe.</p>
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<p>I guess to start with is an important note about what separates this cookie from a traditional chocolate chip cookie. The Tollhouse chocolate chip cookie recipe has a high percent of both white and brown sugars, lots of butter, and an excess of baking soda. The resulting cookie bakes out thin, sweet, with a crystalline candy-like chewiness. I am a fan of these cookies and their nostalgic flavor, but they do not make good bases for a candy topping. The dough doesn't stand up to the weight of the candy pieces and they have a tendency to sink to the bottom. Tollhouse cookies also get hard rather quickly from the high amount of white sugar, and are prone to shattering after a few days. Not to mention that I find them hard to bake.</p>
<p>While I was employed with Lofthouse Cookies, I learned some fun food-sciency tricks to make your cookies stay soft and moist for a long time. The best part is that a lot of these tricks can be adapted to the home kitchen without searching out obscure or expensive ingredients. You may even have everything you need for these cookies in your pantry already.The two secrets to a soft and chewy cookie with a long shelf life (7-10 days) are instant starch and syrup. Seriously, that is it. We added those two ingredients to pretty much every single recipe at Lofthouse, and for good reason—they work really well together to keep your cookies soft.</p>
<p>But what do these ingredients actually do? That is the fun part.</p>
<P>Instant starch (found on igredient labels under the name "food starch-modified" or "modified food starch") is essentially corn starch which has been treated to gelatinize (swell) without cooking. If you have ever made instant pudding you are familiar with the phenomenom. Instant pudding contains instant starch, which allows you to prepare it just by whisking the powder into cold milk. The reason we add it to cookies is to let us use less flour in a recipe without having a runny batter. Adding less flour means a less-dry dough which in turns means a less-dry cookie.</p>
<p>But even all the instant starch in the world won't keep a cookie moist for a week. For this we need the other partner in our shelf-life extending duo—syrup.</p>
<p>I'm sure some of you are thinking this means the supposed enemy of the free-world, High Fructose Corn Syrup. I won't lie to you—HFCS is a really great ingredient for keeping baked goods soft. The thing is, in order to keep something soft you need to make sure that water stays in your product. The best way to do this is to add ingredients which love to hold on to water. Syrups like HFCS, molasses, honey, invert sugar, agave, maple syrup, and glycerin are <b>hygroscopic</b>, which means they hold on to water. Adding any of these to your cookie dough will make your cookies retain their water longer, but not indefinitely.<p>
<p>To summarize, instant starch lets you add more liquid to your dough while keeping it workable, and syrups keep that additional water inside the cookie where you want it. They are a match made in heaven.<p>
<p>But enough lecturing—let's make some cookies!</p>
<p>—Sam</p>
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<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
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<h1>Step 1:</h1>
Preheat your oven to 350°F. Make sure you have a rack in the middle of your oven.<br />
<span class="notes">Really, does this need explanation? You have to cook the dang things.(^_^)</span><br />
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<h1>Step 2:</h1>
Pour the candy pieces into a cake-pan or pie-plate shaped container. Set the container aside until later.<br />
<span class="notes">See, so far everything has been easy!</span><br />
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<h1>Step 3:</h1>
In the bowl of your favorite stand mixer, cream together <span class="emphasis">1 ¾ cup butter</span>, <span class="emphasis">¾ cup granulated sugar</span>, <span class="emphasis">1 ½ cups brown sugar</span>, <span class="emphasis">2 standard boxes of instant vanilla pudding mix</span>, <span class="emphasis">2 tsp baking soda</span>, and <span class="emphasis">1 tsp salt</span>.<br />
<span class="notes">And the instant pudding makes an appearance. We add the pudding at this stage for a couple reasons. Firstly, instant pudding mix is around 80% sugar, so we add it with the other sugars. The second reason is that the instant starch component does really well when you let it get coated with the fat before adding the liquids later on.</span><br />
<br />
<h1>Step 4:</h1>
Add <span class="emphasis">4 eggs</span>, one at a time.<Br />
<span class="notes">Our dough up to this point is primarily fat, and we are trying to add a lot of water-type liquid in this step. Adding the eggs slowly allows an emulsion to form, which helps the dough be more consistent.</span><Br />
<br />
<h1>Step 5:</h1>
Add <span class="emphasis">1 Tbsp vanilla extract</span> and <span class="emphasis">2 Tbsp molasses</span>. Mix until thoroughly combined.<br />
<span class="notes">And if you look to your left you will see our syrup poking its head out and waving. According to the <a href="https://ndb.nal.usda.gov/ndb/foods/show/6293?n1=%7BQv%3D1%7D&fgcd=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=&measureby=&Qv=1&ds=Standard+Reference&qt=&qp=&qa=&qn=&q=&ing=" target="_blank">USDA database</a>, molasses is 29% sucrose, 12% glucose, and 13% fructose. The presence of the glucose and fructose is what makes molasses more hygroscopic than sugar.</span><br />
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<h1>Step 6:</h1>
Add <span class="emphasis">6 cups all-purpose flour</span> and mix to completely combine.</br />
<br />
<h1>Step 7:</h1>
Scoop out <span class="emphasis">1 oz balls</span> (walnut sized) of dough. Flatten the balls to a 2" diameter disc.<br />
<span class="notes">I really dislike inaccurate forms of measurement. What we are looking for here are portions of dough that weigh approximately 30 grams a piece. You can either break out a scale, or do the better thing and use a spring-loaded disher in the #30-#40 range. This will yield a cookie around 3 inches in diameter, and will let you fit 12 cookies on a standard half-sheet pan.<Br />
By the way, the disher size refers to the number of portions per quart. For those of you who care, that means that this recipe yields around 2 quarts of dough.</span><br />
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<h1>Step 8:</h1>
Press each cookie dough disc into the dish of candies you prepared earlier. Carefully invert the cookies on to a parchment paper-lined half sheet pan or cookie sheet.<Br />
<span class="emphasis">No more than 12 cookies on a half-sheet pan</span>.<Br />
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<a href="http://imgbox.com/mFywazxi" target="_blank"><img src="https://images2.imgbox.com/e7/0a/mFywazxi_o.jpg" title="Dinner in the Life of a Dad—Candy Bite Cookies" alt=""></a>
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<span class="notes">At this point the dough should still be fairly soft and it will pick up the candy pretty easily. As you get to the end of the batch, the dough may have dried slightly, and it may take more effort to get the candies to stick. If they are being stubborn and don't want to stick, just put the dough on the cookie sheet and load the discs up with candy that way.</span><br />
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<h1>Step 9:</h1>
Bake the cookies at <span class="emphasis">350°F for 14 minutes</span>, give or take a minute.<Br />
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<a href="http://imgbox.com/6sgjctR4" target="_blank"><img src="https://images2.imgbox.com/1b/8c/6sgjctR4_o.jpg" title="Dinner in the Life of a Dad—Candy Bite Cookies" alt=""></a>
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<span class="notes">If you are like me and enjoy watching cookies bake then this note will be interesting. Due to the combination of ingredients in this dough, the cookies will look like they won't spread for the first ten minutes of baking or so. Then all of a sudden they will start to expand and spread. It's kind of fun to watch. Not that I have done that......</span><br />
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<h1>Step 10:</h1>
After the 14 minutes are up, take the cookies out the oven, and let them sit <i>undisturbed</i> on their pan for at least 5 minutes. After five minutes transfer the cookies to a wire rack to cool completely.<br />
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<a href="http://imgbox.com/RTmExIxI" target="_blank"><img src="https://images2.imgbox.com/45/da/RTmExIxI_o.jpg" title="Dinner in the Life of a Dad—Candy Bite Cookies" alt=""></a>
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<!--recipe instructions-->
<ul>
<li>Preheat the oven to 350°F.</li>
<li>Pour the candy pieces into a pie pan or similar vessel. Set aside.</li>
<li>Cream together the butter, sugars, pudding mix, baking soda, and salt.</li>
<li>Add the eggs, one at a time, mixing well between each addition.</li>
<li>Add the vanilla and molasses and mix.</li>
<li>Add the flour and mix until completely combined.</li>
<li>Scoop out walnut-sized balls of cookie dough, approximately 1 oz. Flatten to a 2-inch diameter disc.</li>
<li>Press the cooke dough disc into the candies to cover one side with candy.</li>
<li>Gently invert the disc onto a cookie sheet. No more than 12 cookies per half-sheet pan.</li>
<li>Bake at 350°F for 14 minutes.</li>
<li>Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.<br />
Store in an airtight container for up to 1 week or freeze for 6 months.</li>
</ul>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="https://schema.org/Recipe">
<span itemprop="name">Candy-topped Cookies</span>
<span itemprop="recipeYield">5 dozen Cookies</span>
<span itemprop="description">Delicious, soft, and chewy cookies topped with candy pieces</span>
<span itemprop="cookTime" content="14M"></span>
<span itemprop="prepTime" content="15M"></span>
<span itemprop="ingredients">1 ¾ cups Butter</span>
<span itemprop="ingredients">¾ cup Granulated Sugar</span>
<span itemprop="ingredients">1 ½ cups Brown Sugar</span>
<span itemprop="ingredients">2 boxes (3.4 oz) Vanilla Pudding Mix</span>
<span itemprop="ingredients">2 tsp Baking Soda</span>
<span itemprop="ingredients">1 tsp Salt</span>
<span itemprop="ingredients">4 Eggs</span>
<span itemprop="ingredients">1 Tbsp Vanilla Extract</span>
<span itemprop="ingredients">2 Tbsp Molasses</span>
<span itemprop="ingredients">5 ½ cups All-Purpose Flour</span>
<span itemprop="ingredients">20oz mini M&M Baking Bits</span>
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</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-21101825489073673342017-01-24T12:41:00.000-07:002017-01-24T16:27:42.677-07:00It all Comes Down to Pizza<!DOCTYPE html>
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<title>DLD: Pizza Dough & Pizza</title>
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<p class="first">I first published a recipe for pizza dough on this blog four years ago. Back then my wife and I were living in Idaho Falls, my wife had just started her internship at EIRMC, and I was looking for a full-time job. My oldest son was less than a year old, and life was a whole lot simpler, but not necessarily better. A lot has changed since then, but one thing has remained constant—I <span class="emphasis">love</span> pizza!!!!</p>
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<p>As I wrote in my previous pizza post, I have been making pizza for a long time, but my goal has always been to get a pizza with a crispy-yet-chewy crust that bubbles in the oven. My dream pizza is puffy on the outside but thin in the middle, and isn't overloaded with toppings. There would be some almost-burnt places on the bottom and outside, and the cheese and sauce would perfectly melt together in a red and white dream. In fact, my dream pizza would look something like this:</p>
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<a title="By Hungrydudes [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons" href="https://commons.wikimedia.org/wiki/File%3ANYPizzaPie.jpg"><img nopin="nopin" alt="NYPizzaPie" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/NYPizzaPie.jpg/512px-NYPizzaPie.jpg"/></a>
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<p>Alas, some of these characteristics can only be achieved in a dedicated stone-lined pizza oven, but I feel that I still make quite a good pie. The following tutorial contains some of the tricks I have learned over the years which hopefully can help you.</p>
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<a href="http://tinypic.com?ref=2edo2nn" target="_blank"><img src="http://i63.tinypic.com/2edo2nn.jpg" data-pin-url="https://samslaugh.blogspot.com/2017/01/pizza-dough-and-pizza.html" data-pin-id="" data-pin-media="http://i63.tinypic.com/2edo2nn.jpg" title="Dinner in the Life of a Dad—Picture Perfect Pizza made at home" alt=""></a>
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<p>One note: I realize that everyone has a different preference for pizza. Thie recipe reflects a combination of what I like and what my wife likes.</p>
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<a href="http://tinypic.com?ref=2v01smp" target="_blank"><img src="http://i68.tinypic.com/2v01smp.jpg" data-pin-url="https://samslaugh.blogspot.com/2017/01/pizza-dough-and-pizza.html" data-pin-id="" data-pin-media="http://tinypic.com?ref=2v01smp" title="Dinner in the Life of a Dad—Picture Perfect Pizza made at home" alt=""></a>
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<p>I make pizza for my CSID kids using the same method, but with my <a href="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html">low carb bread dough</a>, and they can't get enough of that. For more information of making pizza, I would direct your attention to a website I just discovered <a href="https://www.pizzamkaing.com">www.pizzamaking.com</a>. There are a lot of forums and recipes which can answer any question you might have about making pizza.</p>
<p>—Sam</p>
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<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<div class="tutorial">
<!--tutuorial steps here-->
<h1>Prerequisites:</h1>
Before you start making pizza dough, I would highly recommend obtaining a stand mixer. Not only do these make a big difference in everyday baking, but it is difficult re: nigh-impossible to make pizzeria style dough without a mixer.<Br />
You will also need a pizza peel. The peel looks like a really big spatula and is used for getting the pizza in and out of the oven. I favor a metal peel, but wooden ones work just as well. There is a little bit of technique with using a peel effectively, but it is worth learning. Plus using a peel makes you look cool. (^_^)<Br />
<div class="img">
<a href="https://www.amazon.com/Winware-14-Inch-Seamless-Aluminum-Screen/dp/B001CIEJZG" target="_blank"><img src="https://images-na.ssl-images-amazon.com/images/I/51QfrzF11vL._SX425_.jpg" nopin="nopin" title="Dinner in the Life of a Dad—14" Pizza Screen on Amazon" alt=""></a>
</div>
Lastly, you will need either a pizza stone or pizza screens. A pizza stone is just that—a really heavy rock that you bake the pizza on top of. I used to bake pizza with one of these until it broke while I was moving up to Idaho last year. I will say that these make excellent pizza, but they take a long time to preheat. Recently I have started using pizza screens for my pizza. I feel the results are still good, even if I can't get that charred look on my pies with them, and they make cranking out a lot of pizzas easy because you can prep the pizzas in advance.<br />
<br />
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<br />
<h1>Step 1:</h1>
In the bowl of your stand mixer fitted with the dough hook, combine <span class="emphasis">600g high gluten flour</span>, <span class="emphasis">18g vital wheat gluten</span>, <span class="emphasis">3g instant yeast</span>, <span class="emphasis">12g salt</span>, <span class="emphasis">12g sugar</span>, and <span class="emphasis">360g room-temperature water</span>.<Br />
Turn the mixer on low speed for 2 minutes, and then at medium speed until all the flour is incorporated.<Br />
<span class="notes">
Okay, start with the notes on these ingredients.<Br />
Firstly, let's talk about flour. You can make good pizza with any flour with a protein content over 10%, which means either all-purpose or bread flour. The bread flour absorbs a little more water, so you may find your dough a little drier, but it yields a chewier crust. I personally have found no noticable difference with bleached versus unbleached, as long as the bleaching is not done with chlorine, which changes the pH of the flour in addition to whitening it.<Br />
Moving on to yeast: I prefer using instant or rapid rise yeast in my baking because I find it more reliable and you don't have to dissolve it in water before using.<br />
I use good, old regular table salt in baking instead of kosher salt because I find that the smallers grains dissolve more easily, and it is cheap. I save the kosher salt for cooking, when I want more control over how much I am picking up. That's not a problem with baking because I am weighing a set amount out. By the way, there is no difference between sea salt and "regular" salt other than the source of the salt—they are both sodium chloride crystals.<Br />
While sugar isn't strictly necessary for pizza dough, I add it because it helps the crust brown faster. That being said, sucrose (table sugar) doesn't brown well, so if you want a really dark crust swap it out for honey or dextrose.<br />
I know a lot of bread recipes call for using water between 105°F and 115°F. It is true that yeast grows fastest at those temperatures, but it doesn't mean that they <i>won't</i> grow at lower temperatures. In addition, the temperature of the water affects the temperature of the final dough. You want your final dough temperature to be around 80°F, so use whatever temperature water will give you that final temp.<br />
</span>
<br />
<h1>Step 2:</h1>
Add <Span class="emphasis">24g oil</span> and mix again for 2 minutes at low speed, or until the oil is incorporated.<br />
Increase the speed to medium and knead the dough for 10 minutes.<br />
<span class="notes">
There is no need to use extra-virgin olive oil in this recipe because you probably wouldn't be able to tell in the final pizza. Use regular olive oil, or even plain vegetable oil. You do want to make sure you are adding it after the dough has already come together though because adding it too early would hinder the gluten formation.<br />
Regarding the long mixing time, you really do need to mix it for that long to get good pizza dough. Remember, we are going to be stretching this dough very thinly, so it needs this structure to keep from ripping during that process.<Br />
</span>
<br />
<h1>Step 3:</h1>
Take the dough out of the mixer and gather it into a ball with a tight skin by moving the dough on the counter with cupped hands.<Br />
Spray the inside of a large container with cooking spray, dump the dough ball in, then spray the top of the dough. Cover the container with a lid or with plastic wrap and <span class="emphasis">place the dough in the fridge for 24 hours</span>, and up to 72 hours.<br />
<span class="notes">
A lot of things happen during this time. First and foremost is the fermentation of the dough by the yeast—the yeast produce gas bubbles as they digest the starch and sugars in the dough. However, the natural enzymes in the flour also are going to work on the dough, transforming the gluten into an extensible network which will be easy to roll into a thin membrane. Also, peroxides produced by the yeast during fermentation have a drying effect on the dough, which will make it easier to handle when it comes time to make the pizzas.<Br />
By the way, if you are crunched for time, you can skip the 24 hours of refrigerated rising and replace them with 2 hours total rise at room temperature. You won't get quite the flavor and texture that you would with the slow rise, but you will have pizza dough for dinner.<br />
</span>
<br />
<h1>Step 4:</h1>
Remove the dough from the fridge and allow it 2-3 hours to come up to close to room temperature.<Br />
<span class="emphasis">Preheat your oven</span> to the highest temperature it will go without setting off the smoke alarm (for me that's around 550°). Then, once it comes to temperature, let it continue to heat for another half an hour.<br />
<span class="notes">
Baking a thin pizza at a very high temperature is crucial to the so-called New York style pizza. The high temperature causes rapid expansion of bubbles in the dough through steam generation. At the same time, the crust is setting quickly, but the lack of a thick interior means that you won't burn the outside by the time the inside is complete.<br />
</span>
<br />
<h1>Step 5:</h1>
Divide your dough in half and form each half into a tight ball. Allow to rest for 10 minutes.<Br />
Using a combination of stretching, rolling, and tossing, <span class="emphasis">form the dough into a circle roughly 14" in diameter</span>. Place the dough, now called a skin, on the screen or peel dusted with flour or cornmeal.<br />
<br />
<h1>Step 6:</h1>
Working quickly so that the skin doesn't stick to the peel, <span class="emphasis">brush the outside 2" of the skin with garlic oil</span> (1/4 cup oil plus 1 tsp minced garlic, microwave for 2 minutes).<Br />
<span class="emphasis">Spread 100g pizza sauce</span> (or crushed tomatoes) on the dough, going almost to the edges.<Br />
Sprinkle the sauced skin with <Span class="emphasis">150g shredded mozzarella cheese</span>, again, going almost to the edge.<br />
Add additional toppings as you see fit, but make an effort to show restraint.<br />
<br />
<h1>Step 7:</h1>
Use the peel to slide the pizza into your extremely hot oven, and bake until the crust has turned brown and the cheese is starting to brown.<Br />
Slide the pizza out and allow to cool for a few minutes before slicing—that cheese is hot.<Br />
<Br />
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<u style="font-weight:bolder; letter-spacing:1px;">Pizza Dough & Pizza</u><b>—</b><span class="yield">Yields: 2 14" Pizzas<br /></span>
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<!--recipe instructions-->
<ol>
<li>Combine the flour, gluten, yeast, salt, sugar, and water in the bowl of a stand mixer. Mix on low speed for 2 minutes before increasing the speed to medium and mixing another 2 minutes, or until all the flour has been taken up by the dough.</li>
<li>Add the oil and mix on low speed for 2 minutes, or until the oil has been completely incorporated.</li>
<li>Increase the speed to medium and knead the dough for 10 minutes.</li>
<li>Divide the dough in half, transfer the dough to lightly greased containers and place in the refrigerator for 24-72 hours.</li>
<li>Allow the dough to come to temperature for 2-3 hours. Preheat the oven too at least 500°F.</li>
<li>On a lightly floured surface, shape each half into a 14" round.</li>
<li>Transfer the dough to a pizza screen and brush the outside with garlic oil.</li>
<li>Spread the sauce then the cheese on the pizza and top with additional toppings.</li>
<li>Bake the pizza until the crust has browned and the cheese is starting to brown.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<span itemprop="name">Pizza Dough & Pizza</span>
<span itemprop="recipeYield">2 14" Pizzas</span>
<span itemprop="description">A super simple pizza dough recipe that yields a thin, crisp crust</span>
<span itemprop="cookTime" content="10M"></span>
<span itemprop="prepTime" content="120M"></span>
<span itemprop="ingredients">4 3/4 cups All-purpose Flour</span>
<span itemprop="ingredients">2 Tbsp Vital Wheat Gluten</span>
<span itemprop="ingredients">1 tsp Instant Yeast</span>
<span itemprop="ingredients">2 tsp Salt</span>
<span itemprop="ingredients">1 Tbsp Vegetable Oil</span>
<span itemprop="ingredients">1 Tbsp Sugar</span>
<span itemprop="ingredients">1 1/2 cups Water</span>
<span itemprop="ingredients">1 cup Pizza Sauce</span>
<span itemprop="ingredients">10 oz low-moisture part skim mozzarella cheese</span>
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</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-2060308771950455232016-02-18T09:56:00.001-07:002016-02-18T10:31:34.401-07:00Coconut Flour Waffles - Take 2<!DOCTYPE html>
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<title>DLD: Coconut Flour Waffles (Take 2)</title>
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<H1>DISCLAIMER: This recipe is intended to be a starch-free/sucrose-free recipe.<Br />This syrup is NOT low calorie or sugar-free.<Br />Please use caution when adding a new food to a special or restricted diet—<Br />—What works for my family may not work for yours.</h1>
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<p class="first">I have a slightly uncomfortable confession to make—I don't like coconut flour waffles. This being said, the reason is mainly that I don't <B>need</b> to like coconut flour waffles. I make them for my two oldest children who need to avoid starch. So when I first posted a recipe for <a href="https://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" target="#_blank">coconut flour waffles</a>, I was making waffles for kids who had never had anything better. I also wasn't too concerned with the flavor being amazing because they always drenched their waffles in sugar-free syrup anyway and wouldn't be able to discern the flavor of the waffle. However, in the years since I first posted that recipe it has gotten an amazing reception on <a href="https://www.pinterest.com/pin/238339005252901011/" target="#_blank">Pinterest</a>, and I have recently gotten some comments on it which made me doubt the excellence of the recipe. I don't want any of the recipes on this blog to be subpar, so I humbly submit to you a new, improved recipe for coconut flour waffles which hopefully will tickle your taste buds and please your palate.</p>
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<p>My initial recipe for coconut flour waffles was intended to be 100% starch free as well as low-carb. To this end I omitted any sweetener and used baking soda instead of baking powder. These choices were, in hindsight, poor choices as they made for poor waffles. So the first step in my recipe revision was to add some sweetener. I used honey to keep it CSID-friendly and to make the apparent sweetness greater. Plus, the flavor of honey is awesome.</p>
<p>The second step was to replace the baking soda with baking powder. Some of the comments for my old recipe stated that baking soda is never used in waffles, and that the flavor of the waffles suffered as a result of its inclusion. While I agree that baking soda is seldom used in waffles, it does have its place, and that is as a part of baking powder. The problem is that baking powder also contains a small amount of cornstarch, which I had been trying to avoid. Well, no more am I concerned with that small amount of starch, so in comes the baking powder.</p>
<p>Finally, to up the flavor a little bit more I added some vanilla extract because I think vanilla serves to round out a lot of flavors, and it pairs well with coconut and honey. If you are really concerned with having sugar in your diet, be aware that some brands of vanilla extract contain sugar in some form or another. You can use other extracts if you want, or even some cocoa powder or cinnamon. I have even thrown in a combination of cinnamon and powdered ginger to make a gingerbread-esque waffle which the boys seemed to enjoy. Go wild.</p>
<p>Oh, one last note—you can use either a standard waffle iron or a Belgian waffle iron for this recipe, just be prepared that the Belgian iron will probably take twice as much batter as the standard one. That is all.</p>
<br />
<p>—Sam</p>
</div>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<input type="radio" id="showNotes" name="seeNotes" value="Show Notes" onclick="hideNotes()" />Show Notes
<input type="radio" id="hiddenNotes" name="seeNotes" onclick="hideNotes()" value="Hide Notes" />Hide Notes
<br />
<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 0:</h1>
Preheat your waffle iron to medium heat.<Br />
<br />
<h1>Step 1:</h1>
In a small bowl combine <span class="emphasis">4 eggs</span>, <span class="emphasis">4 Tbsp milk</span>, <span class="emphasis"> 4 tsp honey</span>, <span class="emphasis">2 Tbsp vegetable oil</span>, and <span class="emphasis">1 tsp vanilla</span>. Whisk to combine.<br />
<span class="notes">Feel free to substitute the milk, honey, and oil for any other similar items such as almond milk, soy milk, sugar, dextrose, Splenda, coconut oil, butter, etc. Keep in mind, though, that this recipe has only been tested with the ingredients I specify. Substitute at your own risk (^_^).<br />
Also, I added what I feel is enough sweetner to make the waffle just barely sweet because my kids always drench their waffles in syrup. If you like a sweeter waffle, feel free to increase the amount, but keep in mind that additional sweetener will make the waffle cook up darker.</span>
<Br />
<h1>Step 2:</h1>
Add <span class="emphasis">5 Tbsp coconut flour</span>, <span class="emphasis">1 tsp baking powder</span>, and <span class="emphasis">1/2 tsp salt</span>. Whisk to combine, making sure to completely get rid of lumps. Wait to proceed until the batter has thickened, about 2-5 minutes.<br />
<span class="notes">A couple things to mention here. Most traditional waffle recipes emphasize the importance of not over-mixing the waffle batter to avoid creating gluten. Well, this recipe doesn't contain gluten, so you are free to mix to your heart's content.<Br />
Secondly, depending on which brand of coconut flour you are using, the batter may not immediately thicken. I have had it take anywhere up to five minutes before the batter has thickened enough to make a good waffle.<br /></span>
<Br />
<h1>Step 3:</h1>
Spray the interior of your waffle iron with nonstick spray before pouring in the batter (the amount depends on your iron). Close the lid and allow to cook until the waffle is done, about 3-5 minutes.<Br />
<Span class="notes">You really should use the nonstick spray even if you have a nonstick waffle iron. The reason is that this batter contains a lot of eggs, and eggs are proteins and proteins are sticky, chemically speaking.<br />
Also, I can't give an exact cook time because it depends on a lot of factors like your particular iron, how long it preheated, the temperature of your batter, and the crispiness you like your waffles.<br /></span>
<br />
<h1>Step 4:</h1>
When the waffle is done, carefully remove it from the iron. Allow the iron to come back up to temperature before continuing with the remaining batter.<Br />
<span class="notes">To get the waffle out of the iron, I typically just turn the iron upside down and let the waffle fall out. I only burn myself abaout every three times, so if you aren't comfortable with doing this more than slightly dangerous procedure just use a fork or something.<br /></span>
<Br />
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<u style="font-weight:bolder; letter-spacing:1px;">Coconut Flour Waffles</u><b>—</b><span class="yield">Yields: 4 8" standard waffles<br /></span>
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<table style="border:none; width:100%;" class="mobileIngredients">
<tr><th>Wet Ingredients</th></tr>
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<br />
<!--recipe instructions-->
<ol>
<li>Preheat the waffle iron to medium heat.</li>
<li>Whisk together the wet ingredients in a small bowl.</li>
<li>Add the dry ingredients and whisk until smooth. Allow to sit for 2-5 minutes or until thickened.</li>
<li>Spray the waffle iron with nonstick spray. Pour batter into the iron and close the lid. Allow to cook until done.</li>
<li>Remove the waffle from the iron and consume while hot. Yum.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="https://schema.org/Recipe">
<span itemprop="name">Coconut Flour Waffles, Take 2</span>
<span itemprop="recipeYield">4 8" standard waffles</span>
<span itemprop="description">Basic coconut flour waffles with a hint of vanilla and honey. Low-carb, gluten-free</span>
<span itemprop="cookTime" content="3M"></span>
<span itemprop="prepTime" content="5M"></span>
<span itemprop="ingredients">4 Eggs</span>
<span itemprop="ingredients">4 Tbsp Milk</span>
<span itemprop="ingredients">2 Tbsp Vegetable Oil</span>
<span itemprop="ingredients">1 tsp Vanilla Extract</span>
<span itemprop="ingredients">4 tsp Honey</span>
<span itemprop="ingredients">5 Tbsp Coconut Flour</span>
<span itemprop="ingredients">1/2 tsp Salt</span>
<span itemprop="ingredients">1 tsp Baking Powder</span>
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</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com4tag:blogger.com,1999:blog-7280823083625120091.post-9274430507875853872016-01-07T13:11:00.000-07:002016-01-28T10:16:56.727-07:00Banana Bread<!DOCTYPE html>
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<p class="first">When I was growing up, banana bread was one of those things that I could only ever remember my dad making. When the bananas would start looking so disgusting (to a young child) that they were ready to be thrown away, it was time for Dad to make banana bread. His recipe came from the Betty Crocker cookbook—you know, the one with the red cover—and it was the only recipe for banana bread that was ever made in our house.</p>
<p>The recipe yields 2 loaves, but in a family with 8 bread lovers, those loaves didn't stick around very long. It wasn't quite as bad as "if you blink you missed it," but it was close. Nowadays, with my family it lasts longer, but only because my little boys can't eat it. I still have to exercise restraint to not eat the entire loaf myself......in one sitting.....for real.</p>
<a name='more'></a>
<p>Anyways, like I said, my dad's recipe was the only one we ever made, so after I got married and my wife made banana bread I had a rather startling suprise—her banana bread had little brownish-black flecks in it. The flavor wasn't that different from what I remembered, but my dad's bread never had those little flecks. Then, when I worked at Lofthouse, my coworker worked on a project to make banana bread and his recipe yielded a speckled loaf as well. I was coming to the realization that Dad's recipe was the exception, and not the norm. Talk about a shock to my reality.</p>
<p>Fast forward to a couple of months ago. I was thinking about this very conundrum (yes I think about random baking issues in my spare time), and I had an epiphany—BAKING SODA. Samantha's recipe used baking soda and, as I came to find out after I begged my mom to take a picture and send it to me, my dad's recipe used baking powder. This simple substitution made the difference between the monochromatic bread of my childhood and the freckled loaf from my wife. As I thought about it, it makes total sense.</p>
<p>Baking powder contains a balanced reaction of acidic and alkaline ingredients, which means that it doesn't really affect the final acid/base balance of the dough that much. Baking soda, on the other hand, is pure alkaline. When you add baking soda to a dough you are raising the pH (i.e. making the batter more basic), and that affects the pigment of the bananas enough to allow it to brown during baking.</p>
<p>Too technical? Well let's get started with the tutorial—it will make sense when you see the finished product.</p>
<br />
<p>—Sam</p>
</div>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
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<div class="tutorial">
<!--tutuorial steps here-->
<H1>Step 0:</h1>
Preheat the oven to 350°F. Grease two 8" bread pans with cooking spray.<br />
<br />
<h1>Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9e9C8kuZpPdwVXR988VadeHzNPTF6UBieO1-XHjfGEOh3epi0H5DcIxOXmf53qDv2uGl9JuRRY9TgXIEUV2nlVDeNRkXb9trQiGD5k9I4sQ9V7NtKG7MywLZr_ZapoF4LsciPg7lL64/s800-Ic42/20160102_131355.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9e9C8kuZpPdwVXR988VadeHzNPTF6UBieO1-XHjfGEOh3epi0H5DcIxOXmf53qDv2uGl9JuRRY9TgXIEUV2nlVDeNRkXb9trQiGD5k9I4sQ9V7NtKG7MywLZr_ZapoF4LsciPg7lL64/s800-Ic42/20160102_131355.jpg" data-pin-url="http://samslaugh.blogspot.com/2016/01/banana-bread.html" data-pin-id="238339005257491674" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9e9C8kuZpPdwVXR988VadeHzNPTF6UBieO1-XHjfGEOh3epi0H5DcIxOXmf53qDv2uGl9JuRRY9TgXIEUV2nlVDeNRkXb9trQiGD5k9I4sQ9V7NtKG7MywLZr_ZapoF4LsciPg7lL64/s800-Ic42/20160102_131355.jpg" title="Dinner in the Life of a Dad—Banana Bread. Use very overripe bananas for the best bread." alt=""></a><Br />
<span class="emphasis">Mash 3-4 overripe medium bananas</span> with a fork or whisk or spoon or your fists, whichever you desire. The goal is to get 1 1/2 cups of banana mush. Set this aside for a couple of steps.<br />
<span class="notes">
One interesting thing about bananas is that the banana plant is—technically speaking—an herb. Bananas are very starchy while green, but as they sit, they produce ethylene gas, which will ripen the flesh and darken the skins. As the flesh ripens the starch is converted to sugar.<Br />
If you have some bananas sitting around and you don't want them to ripen, or don't want them to ripen any further, simply put them in the refrigerator. The skin WILL turn dark brown (read: black) but the flesh will not ripen any further and will be safe to eat.<br />
</span>
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl4IEmAUeaE4vBYbvMVTFq3_G8iave4xS3B6ftU096bpIfQ2jCLKG3jhIPTamxXnURSxjhK5aOWDnK9Td2y63gFSeGp9mpS5qoW9fgQBIQ58Fp9kccM5Oh-IbsjW2zDLEE_Ai4s832VA/s800-Ic42/20160102_131653.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl4IEmAUeaE4vBYbvMVTFq3_G8iave4xS3B6ftU096bpIfQ2jCLKG3jhIPTamxXnURSxjhK5aOWDnK9Td2y63gFSeGp9mpS5qoW9fgQBIQ58Fp9kccM5Oh-IbsjW2zDLEE_Ai4s832VA/s800-Ic42/20160102_131653.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzM_fTSVL1GaAIPYYzH2E_2mgjdRqJpbv9KVOtEm-RlB6erZ7a0G3tT0s0r7ObXgKCWbl8jlVQyBthrR6l_uSNkQryB4U1uqv1LL5kVcjYh__8uKgR88xucOTkSz2lFnHIZlRSdv0GaI/s800-Ic42/20160102_131717.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzM_fTSVL1GaAIPYYzH2E_2mgjdRqJpbv9KVOtEm-RlB6erZ7a0G3tT0s0r7ObXgKCWbl8jlVQyBthrR6l_uSNkQryB4U1uqv1LL5kVcjYh__8uKgR88xucOTkSz2lFnHIZlRSdv0GaI/s800-Ic42/20160102_131717.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><Br />
Combine <span class="emphasis">1 cup brown sugar</span> with <span class="emphasis">1/4 cup vegetable oil</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KuVskVCx_1YNXkOjjo8MpnIXIeqAvCRaoT6eQUkYbX2Kg7prpxLVlLARJ3wrItPX72kh9g9eSyd1dBPI_VDWSYyUrGxjPb6Wfj4pdR6D6Cc3aIm3MLI71nwj9w2iwLHEkKjKsC4zO_g/s800-Ic42/20160102_131853.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KuVskVCx_1YNXkOjjo8MpnIXIeqAvCRaoT6eQUkYbX2Kg7prpxLVlLARJ3wrItPX72kh9g9eSyd1dBPI_VDWSYyUrGxjPb6Wfj4pdR6D6Cc3aIm3MLI71nwj9w2iwLHEkKjKsC4zO_g/s800-Ic42/20160102_131853.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><Br />
Mash the two together until it resembles wet sand. The goal is to "wet" all of the sugar to avoid sugar lumps in the next steps.<Br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H7VTOHW79ZTP_VWf_7j6OEqLYhCXM2HWisHQ1lE7dYO8NvLJPHnhypUCUNJ4ed4gwRjkX9b94T3FFyWJq7LlTa8HuTMuS8M8Dj7wPu46oQmkE9eknNFBoGUr5hzU2qL84ip7Z_Sv2DU/s800-Ic42/20160102_131912.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H7VTOHW79ZTP_VWf_7j6OEqLYhCXM2HWisHQ1lE7dYO8NvLJPHnhypUCUNJ4ed4gwRjkX9b94T3FFyWJq7LlTa8HuTMuS8M8Dj7wPu46oQmkE9eknNFBoGUr5hzU2qL84ip7Z_Sv2DU/s800-Ic42/20160102_131912.jpg" data-pin-url="http://samslaugh.blogspot.com/2016/01/banana-bread.html" data-pin-id="238339005257491679" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H7VTOHW79ZTP_VWf_7j6OEqLYhCXM2HWisHQ1lE7dYO8NvLJPHnhypUCUNJ4ed4gwRjkX9b94T3FFyWJq7LlTa8HuTMuS8M8Dj7wPu46oQmkE9eknNFBoGUr5hzU2qL84ip7Z_Sv2DU/s800-Ic42/20160102_131912.jpg" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><Br />
Dump the mashed bananas on top of the oily sugar and mix everything together.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQC4_ZZKm2ozisMj1RzPtn7FLP-KgDxdUs3U-3EJA7wG1xzA9B1fhJ4x1Mvaf7igEg5uBvFpudRDOUZ0CDgl353mHlpWFagUJ1UE90sVInltn1R4ik9fT3oUnfJ3OmNTNVh5Lu4OfGe_w/s800-Ic42/20160102_131950.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQC4_ZZKm2ozisMj1RzPtn7FLP-KgDxdUs3U-3EJA7wG1xzA9B1fhJ4x1Mvaf7igEg5uBvFpudRDOUZ0CDgl353mHlpWFagUJ1UE90sVInltn1R4ik9fT3oUnfJ3OmNTNVh5Lu4OfGe_w/s800-Ic42/20160102_131950.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><br />
<br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1f735M_03VXF6JAsOiyjfU-28DwQ-LPnMCkEAD9t9xMko1XyhWP7ZAZ8vGaAVop9AN9ZQUP0xGeiV4Yf02_geak7asxdzCXQ-qyHgKYjPg73DEyqLlcidOScZe-q-RzzXK4u3Fs2xiM/s800-Ic42/20160102_132056.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1f735M_03VXF6JAsOiyjfU-28DwQ-LPnMCkEAD9t9xMko1XyhWP7ZAZ8vGaAVop9AN9ZQUP0xGeiV4Yf02_geak7asxdzCXQ-qyHgKYjPg73DEyqLlcidOScZe-q-RzzXK4u3Fs2xiM/s800-Ic42/20160102_132056.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><Br />
Mix together <span class="emphasis">1 egg</span>, <span class="emphasis">1 tsp vanila</span>, and <span class="emphasis">1/2 cup milk</span>.<Br />
By the way, baking becomes a lot harder when your children are tall enough to see what is on the counter.<Br />
Sigh.<br />
<Br />
<h1>To demonstrate the effect of baking soda on the finished bread, I split the batter in half, but the same steps will apply to each half.</h1>
<Br />
<h1>Step 5:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm0snuYgRinQw6zJchTbVmi_ElFGazr6Yeh0BpzIswZUfXK17ph85f8y_raiZHlzgLMVjeQWOXm8MOKDFBD1NjFCIQwlg8691HQTS48-3pbsEKLXqEflyKZpOu-TUnTw9nyzLOY614-c/s800-Ic42/20160102_132904.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm0snuYgRinQw6zJchTbVmi_ElFGazr6Yeh0BpzIswZUfXK17ph85f8y_raiZHlzgLMVjeQWOXm8MOKDFBD1NjFCIQwlg8691HQTS48-3pbsEKLXqEflyKZpOu-TUnTw9nyzLOY614-c/s800-Ic42/20160102_132904.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><br />
Whisk together the dry ingredients: <span class="emphasis">2 1/2 cups all-purpose flour</span>, <span class="emphasis">1 tsp salt</span>, and <span class="emphasis">3 1/2 tsp baking powder</span><Br />
(or <span class="emphasis">1 Tbsp baking powder and 1 tsp baking soda</span>).<br />
<br />
<h1>Step 6:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGcFQ7DkRHQzIurk_C-r2kH3yrWBYKXAiUyq4-xw1fVVtOkG83VIilExFXhvublD50An_O7GtsuKq73pc4R8G3suace987kcTNP8FG_BgT82GG5YS5K6B-6av803lcs7bYPnGHUu1kvg/s800-Ic42/20160102_133049.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGcFQ7DkRHQzIurk_C-r2kH3yrWBYKXAiUyq4-xw1fVVtOkG83VIilExFXhvublD50An_O7GtsuKq73pc4R8G3suace987kcTNP8FG_BgT82GG5YS5K6B-6av803lcs7bYPnGHUu1kvg/s800-Ic42/20160102_133049.jpg" nopin="nopin" title="Dinner in the Life of a Dad— Banana Bread." alt=""></a><br />
Add 1/2 of the blended dry ingredients, followed by the wet ingredients, and finally the rest of the dry ingredients.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRD2lVrzWzFqqWxGWI_FmqY5gUgoZlNtf5FOVhXOg5YiNQctCAC92LMoAcMF3fmrN4icH3GH0nQzX_mnkgbHdmd67EYNSuCgWpONWB2LjjJlpUgC7X55hyMrFeGZoxutuX7me3JMq3jw/s800-Ic42/20160102_133513.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRD2lVrzWzFqqWxGWI_FmqY5gUgoZlNtf5FOVhXOg5YiNQctCAC92LMoAcMF3fmrN4icH3GH0nQzX_mnkgbHdmd67EYNSuCgWpONWB2LjjJlpUgC7X55hyMrFeGZoxutuX7me3JMq3jw/s800-Ic42/20160102_133513.jpg" data-pin-url="http://samslaugh.blogspot.com/2016/01/banana-bread.html" data-pin-id="238339005257491680" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRD2lVrzWzFqqWxGWI_FmqY5gUgoZlNtf5FOVhXOg5YiNQctCAC92LMoAcMF3fmrN4icH3GH0nQzX_mnkgbHdmd67EYNSuCgWpONWB2LjjJlpUgC7X55hyMrFeGZoxutuX7me3JMq3jw/s800-Ic42/20160102_133513.jpg" title="Dinner in the Life of a Dad—Banana Bread. Add nuts for an extra delicious crunch." alt=""></a><br />
If desired, fold in <span class="emphasis">1 cup chopped walnuts</span>.<br />
<span class="notes">
I am borrowing this mixing method from a traditional creamed cake method. From what I understand, adding the dry and wet ingredients in stages allows for less overall mixing and creates a smoother, more tender cake. And, as well as know, banana bread is really, what it comes down to it, banana cake. Treating it like cake instead of like bread will result in a better finished product.<br />
</span>
<Br />
<h1>Step 7:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ADoPlmdf_3EIBo1nDfWD88TbllK1rJV-SGfeF5yZvgMFMPOQgHBxm07-Z1-qRA32fUestdvFKNfQM1Pa0NddhmU6qtzjWoVYZNSmdkMWdGr1C1o8y70CnOP0TamfaUznANgBb_eFko/s800-Ic42/20160102_133959.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ADoPlmdf_3EIBo1nDfWD88TbllK1rJV-SGfeF5yZvgMFMPOQgHBxm07-Z1-qRA32fUestdvFKNfQM1Pa0NddhmU6qtzjWoVYZNSmdkMWdGr1C1o8y70CnOP0TamfaUznANgBb_eFko/s800-Ic42/20160102_133959.jpg" data-pin-url="http://samslaugh.blogspot.com/2016/01/banana-bread.html" data-pin-id="238339005257491683" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ADoPlmdf_3EIBo1nDfWD88TbllK1rJV-SGfeF5yZvgMFMPOQgHBxm07-Z1-qRA32fUestdvFKNfQM1Pa0NddhmU6qtzjWoVYZNSmdkMWdGr1C1o8y70CnOP0TamfaUznANgBb_eFko/s800-Ic42/20160102_133959.jpg" title="Dinner in the Life of a Dad—Banana Bread. This trick gives you a perfect split every time." alt=""></a><br />
Pour the batter evenly between the prepared bread pans.<Br />
OPTIONAL: Spray a spatula or bench scraper with cooking spray and plunge in into the middle of the batter. This will ensure a clean split down the middle of the loaf.<br />
<span class="notes">
I don't really know why this works, but it is a trick I learned from my boss back at Lofthouse Cookies. She had previously formulated loaf cakes, and this was something they did where she worked. From what I can see, it doesn't affect the interior of the bread, but it greatly improves the surface appearance.<br />
</span>
<Br />
<h1>Step 8:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKIosDBoseqTaEOSsjdCimw9JCCmU5fc7vGl9FRVTKKs7gVyhgUPOkPMYAMpcVlwkQ9kss9_yT-iv-qjpKUzHObsBAhkmO7x8wba3oBcXY9fYuAa0szIfEyYclW9MOAFucrn2E2S4h90/s800-Ic42/20160102_143728.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKIosDBoseqTaEOSsjdCimw9JCCmU5fc7vGl9FRVTKKs7gVyhgUPOkPMYAMpcVlwkQ9kss9_yT-iv-qjpKUzHObsBAhkmO7x8wba3oBcXY9fYuAa0szIfEyYclW9MOAFucrn2E2S4h90/s800-Ic42/20160102_143728.jpg" data-pin-url="http://samslaugh.blogspot.com/2016/01/banana-bread.html" data-pin-id="238339005257491685" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKIosDBoseqTaEOSsjdCimw9JCCmU5fc7vGl9FRVTKKs7gVyhgUPOkPMYAMpcVlwkQ9kss9_yT-iv-qjpKUzHObsBAhkmO7x8wba3oBcXY9fYuAa0szIfEyYclW9MOAFucrn2E2S4h90/s800-Ic42/20160102_143728.jpg" title="Dinner in the Life of a Dad—Banana Bread." alt=""></a><br />
Slide the pans in the oven and bake for 55-60 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.<Br />
Remove the loaves from the pans and move to a wire rack to cool completely before slicing and devouring with lots of butter. yummmmmmmm. *wipes drool off of the keyboard*<Br />
<span class="notes">
In a few recipes now I have written to let the loaf cool completely before slicing into it. There actually is some science behind this, it's not just me being mean. When breads bake, the crust acts to (somewhat) seal the surface of the loaf. If you cut into the loaf while it is still hot, you release a lot of steam. Steam is water, meaning that you have lost some water to the atmosphere which means you will have a drier loaf. The concept is similar to allowing a turkey or roast to rest after it comes out of the oven and before you carve it.<br />
</span>
<br />
<h1 style="font-weight:normal; display:none">Here you can see the difference between the loaf with baking soda and the loaf with only baking powder. You can see that there is a slight yellowing to the crumb, and that the banana fibers are darker. This is a result of the change in pH I was talking about earlier.<br />
There is also a <i>very</i> slight change in flavor if you are looking for it. Mostly I just like how it looks.</h1>
<Br />
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<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Banana Bread</u><b>—</b><span class="yield">Yields: 2 8"-loaf<br /></span>
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<br />
<!--recipe instructions-->
<ol>
<li>Preheat the oven to 350°F. Grease two 8" loaf pans.</li>
<li>Mash the bananas, leaving chunks if desired.</li>
<li>Combine the brown sugar and oil, mashing to remove all sugar lumps.</li>
<li>Whisk together the egg, vanilla, and milk.</li>
<li>Blend together the dry ingredients.</li>
<li>Add 1/2 of the dry ingredients to the banana mixture, followed by the wet ingredients, and finally the remaining dry ingredients.</li>
<li>Pour the batter into the prepared pans.</li>
<li>Spray a bench scraper or spatula with cooking spray and plunge it into the center of the batter then entire length of the pan, recoating with oil as necessary.</li>
<li>Bake for 55-60 minutes, or until a toothepick/skewer comes out clean.<Br />
Allow to cool briefly in the pan before depanning onto a wire rack to cool completely.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Banana Bread</span>
<span itemprop="recipeYield">2 8" Loaves</span>
<span itemprop="description">A sweet banana bread recipe with tons of banana flavor and optional nuts. Easy and foolproof</span>
<span itemprop="cookTime" content="65M"></span>
<span itemprop="prepTime" content="15M"></span>
<span itemprop="ingredients">1 1/2 cups mashed ripe Banana, 3-4 medium</span>
<span itemprop="ingredients">1 cup Brown Sugar</span>
<span itemprop="ingredients">1 Egg</span>
<span itemprop="ingredients">1/4 cup Vegetable Oil</span>
<span itemprop="ingredients">1/2 cup Milk</span>
<span itemprop="ingredients">1 tsp Vanilla Extract</span>
<span itemprop="ingredients">2 1/2 cups Flour</span>
<span itemprop="ingredients">1 Tbsp Baking Powder</span>
<span itemprop="ingredients">1 tsp Baking Soda</span>
<span itemprop="ingredients">1 tsp Salt</span>
<span itemprop="ingredients">1 cup chopped Walnuts, optional</span>
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</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com1tag:blogger.com,1999:blog-7280823083625120091.post-92221497867692669812015-12-23T09:32:00.000-07:002016-01-28T10:17:05.381-07:00Zucchini Bread for CSID-ers<!DOCTYPE html>
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<H1>DISCLAIMER: This recipe is intended to be a starch-free/sucrose-free recipe.<Br />This syrup is NOT low calorie or sugar-free.<Br />Please use caution when adding a new food to a special or restricted diet—<Br />—What works for my family may not work for yours.</h1>
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<p class="first">There's not really much to say about this recipe. I wanted to make a version of zucchini bread that my CSIDers could have because there was a lot of zucchini and I really like zucchini bread. I started with my recipe for "normal" zucchini bread and proceeded to modify it as I saw fit in order to come up with this recipe.</p>
<p>Once comment on the nature of quick breads like zucchini bread and banana bread and the like—these are not really what I would consider bread. I have often fallen prey to the though process that banana bread is bread and that makes it good for breakfast, but it's time to start being honest with ourselves. Zucchini bread is really just cake. There is a much lower ratio of sugar & fat to flour than regular birthday cake, but quick breads often fall closer to cake than bread in the baked goods family tree.</p>
<p>This is not to say that I think you shouldn't eat banana bread or zucchini bread or those deliciously huge muffins you bought from the club store for breakfast. I am just saying that we need to be a little more honest in realizing that they really aren't that good for you. But hey, at least with zucchini bread you are getting some vegetables, right?</p>
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<p>Anyway, I hope you enjoy the recipe. My oldest would probably eat it all day long, and his little brother really really wants to like it, and always asks for it, but never seems to be able to get that into it. Oh well. Have fun baking!</p>
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<p>—Sam</p>
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<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
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<h1>Step 0:</h1>
Preheat the oven to 350°F, and make sure one of your racks is set to the middle position in your oven.<Br />
You should also grease an 8" loaf pan liberally with cooking spray or shortening. This bread has a tendency to want to stick, even to nonstick pans, so don't skip this step.<br />
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<h1>Step 1:</h1>
<span class="notes">
I am taking for granted that you have already shredded your zucchini to get the amount that will be called for in the recipe. Oh who am I kidding...<br /></span>
Shred enough zucchini on the large holes of your favorite grater so that you have <span class="emphasis">2 cups shredded zucchini</span>.<br />
Next you need to take that shredded zucchini and squeeze as much water out as possible, but make sure to do this over a bowl so that you can <span class="emphasis">reserve 1/4 cup of the squeezed-out liquid</span> as we will be adding some back later on. Dump the zucchini into a collander/strainer and set aside.<br />
<span class="notes">Why in the world would I have you squeeze out the liquid from the zucchini only to add it back later in the recipe? Well, to be honest, I find a lot of zucchini bread recipes to be overly wet and heavy. Some of that comes from the fact that zucchini is 95% water, so adding zucchini is like adding water, and you can't add too much water to a recipe without having it take forever to bake. To get around this a lot of recipes really skimp on the amount of zucchini they put in the bread, and I just don't feel good about calling something zucchini bread when there isn't a lot of zucchini in it. So, squeeze away.<br /></span>
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<h1>Step 2:</h1>
To the reserved zucchini juice add <Span class="emphasis">7 large eggs</span>, <span class="emphasis">1/2 cup dextrose</span>, <span class="emphasis">2 Tbsp vegetable oil</span>, and <span class="emphasis">1/2 tsp vanilla extract</span>. Use a whisk or similar device to thoroughly combine and slightly aerate. You are looking for fluffy looking eggs here, people. Get those whiskers whisking!<Br />
<span class="notes">I know what some of you are thinking, and yes this is a lot of eggs. But there is a reason and it comes down to coconut flour. You see, coconut flour is great for low-carb baking because it is almost all fiber. The problem is that coconut flour is almost all fiber, and fiber really drinks up water, and a little bit goes a long way. If I were to keep the amount of eggs to an amount similar to that used in a traditional zucchini bread recipe, I would only use a very small amount of coconut flour to create a workable batter. The flipside is that there would not be enough batter to make the recipe worth it. Because we want to have lots of batter, we will need more coconut flour, which in turns means that we will need a lot more liquid. Yes we could use water or milk, but those don't contribute much other than moisture. With eggs, on the other hand, we get emulsifiers from the yolks along with a lot of protein, which will help create more structure in the finished bread.<br /></span>
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<h1>Step 3:</h1>
In another (large) bowl stir together <span class="emphasis">1/2 cup coconut flour</span>, <Span class="emphasis">1/2 cup almond flour</span>, <span class="emphasis">3/4 tsp baking soda</span>, <span class="emphasis">3/4 tsp baking powder</span>, <span class="emphasis">1 Tbsp ground cinnamon</span>, and <span class="emphasis">1/2 tsp salt</span>.<Br />
<span class="notes">At this point you are looking to homogenize the dry ingredients, which will make blending them into the dry ingredients easier by reducing the amount/size of potential lumps. Do you have to do this? Well, no, but the only reason I could see for skipping this step is avoiding another mildly dirty bowl.<Br /></span>
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<H1>Step 4:</h1>
Pour the combined wet ingredients on top of the dry ingredients and use a whisk to bring the two together. There is no gluten in this dough, so you don't have to worry about overmixing making the bread tough.<br />
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<h1>Step 5:</h1>
Pour the batter into your prepared pan. Smooth the top of the loaf if you want, and slide into the preheated oven. <span class="emphasis">Bake for 50 minutes</span>.<br />
<span class="notes">If you are interested, there is a way to make your loaf prettier by controlling where the top crust of the bread will split. Before baking, spray a spatula or bench scraper with cooking spray and plunge it vertically in the middle of the batter, the entire length of the pan, regreasing as necessary. When the bread bakes, it should split pefrectly along that oiled line. I don't know why this works, but it does.<br /></span>
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<h1>Step 6:</h1>
This step is important!!<Br />
When the bread comes out of the oven, allow it to cool in the pan for 5 minutes before depanning onto a wire rack. <span class="emphasis">Let the bread cool to room temperature before slicing</span>. I know it takes patience, but your patience will be rewarded with a better texture to your bread. If you need your bread hot then either toast it briefly or use the wonderful invention, the microwave.<br />
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<u style="font-weight:bolder; letter-spacing:1px;">Coconut Flour Zucchini "Bread"</u><b>—</b><span class="yield">Yields: 1 8"-loaf<br /></span>
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<!--recipe instructions-->
<ol>
<li>Preheat the oven to 350°F. Liberally grease the inside of an 8" loaf pan.</li>
<li>Shred enough zucchini to produce 2 cups. Squeeze the as much liquid as possible out of the zucchini, making sure to reserve 1/4 cup of the liquid. Set the zucchini aside for later.</li>
<li>To the reserved liquid add the eggs, dextrose, oil, and vanila. Whisk until combined and slightly fluffy.</li>
<li>Blend together the dry ingredients before adding on top of the wet ingredients and whisking together.</li>
<li>Pour the batter into the prepared pan and bake for 50 minutes.</li>
<li>Allow the bread to cool for 5 minutes in the pan before depanning to a wire rack to cool to room temperature before slicing.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Coconut Flour Zucchini Bread</span>
<span itemprop="recipeYield">1 8" Loaf</span>
<span itemprop="description">A sweet coconut flour based zucchini bread recipe.</span>
<span itemprop="cookTime" content="50M"></span>
<span itemprop="prepTime" content="15M"></span>
<span itemprop="ingredients">1 cup shredded Zucchini</span>
<span itemprop="ingredients">1/4 cup Zucchini Water</span>
<span itemprop="ingredients">7 Large Eggs</span>
<span itemprop="ingredients">1/2 cup Dextrose</span>
<span itemprop="ingredients">1 Tbsp Vegetable Oil</span>
<span itemprop="ingredients">1/2 tsp Vanilla Extract</span>
<span itemprop="ingredients">1/2 cup Coconut Flour</span>
<span itemprop="ingredients">1/2 cup Almond Flour</span>
<span itemprop="ingredients">3/4 tsp Baking Soda</span>
<span itemprop="ingredients">3/4 tsp Baking Powder</span>
<span itemprop="ingredients">1 Tbsp Cinnamon</span>
<span itemprop="ingredients">1/2 tsp Salt</span>
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</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com1tag:blogger.com,1999:blog-7280823083625120091.post-9913436757516541812015-12-16T09:39:00.002-07:002016-01-12T10:15:14.849-07:00CSID-Friendly Blueberry Syrup<!DOCTYPE html>
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<title>DLD: Blueberry Syrup</title>
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<H1>DISCLAIMER: This recipe is intended to be a sucrose-free recipe.<Br />This syrup is NOT low calorie or sugar-free.<Br />Please use caution when adding a new food to a special or restricted diet.<Br />What works for my family may not work for yours.</h1>
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<p class="first">There isn't really much backstory to this recipe. Yesterday the boys woke up and wanted waffles for breakfast and I didn't have any other plans so I said okay. I must have been dreaming about IHOP or something, because I suddenly was taken with the idea of making a blueberry syrup to go along with their waffles. So I plugged in my waffle iron and got to work.</p>
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<p>Syrups aren't that hard to make, and I decided to start with a simple syrup of 2 parts dextrose and 1 part water. To that I added some frozen blueberries and started cooking them. A few minutes in I realized I needed some interfering agent in their to prevent crystallization. Typically syrup recipes use corn syrup, but I wanted this to be completely CSID-friendly so I used honey.</p>
<p>As the syrup came to a boil I pulled out the blueberries to puree them and to preserve their flavor. I couldn't do that earlier because they were still frozen and I didn't want to break out the food processor so early in the morning—with hot berries I could just use my much-quieter stick blender. The syrup was still a little thin, so I let it just sit there are boil for a few minutes while I started the waffle batter. By the way, the waffles pictured at the top of this post are from my recent post, <a href="http://samslaugh.blogspot.com/2015/08/revised-coconut-flour-waffles-pancakes.html" target="#_blank">Coconut Flour Waffles/Pancakes, Revisited</a>. You should check it out.</p>
<p>Anywho, once the syrup was thick enough (read: when I remembered to check on it and was happy it hadn't burned), I added back the blueberry puree and some salt to cut the sweetness. The boys and I tasted it, and while it was good, it lacked dimension, so I added some lemon juice and a little vanilla.</p>
<p>PERFECTION!!! Okay, maybe not perfection, but it was really good considering I don't like blueberries. It was pretty thin while hot, but I figured it would thicken as it cooled. The boys loved it and it was a great compliment to the waffles.</p>
<p>Because we didn't boil the berries for long the flavor is still fresh and light, and the lemon and vanilla add depth and brightness. It's sweet without being cloying—a wonderful alternative to plain-old maple syrup. Enjoy!!!</p>
<br />
<p>—Sam</p>
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<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
</div>
<input type="radio" id="showNotes" name="seeNotes" value="Show Notes" onclick="hideNotes()" />Show Notes
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<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 1:</h1>
In a medium saucepan combine <span class="emphasis">1 cup frozen blueberries</span>, <span class="emphasis">1 cup dextrose</span>, <span class="emphasis">2 Tbsp honey</span>, and <span class="emphasis">1/2 cup water</span>.<br />
<span class="notes">Do you have to use frozen blueberries? Well, no, but unlike fresh blueberries, frozen berries are available all year round for a relatively stable price.<Br />
If you are making this syrup for a non-CSIDer, feel free to substitute the dextrose for sugar and the honey for corn syrup. By the way, the honey is in the recipe to prevent potential crystallization of the syrup during storage.<br /></span>
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<H1>Step 2:</h1>
Turn the pan on medium/medium high heat and <span class="emphasis">bring the mixture to the boil</span>.<Br />
<Br />
<h1>Step 3:</h1>
<span class="emphasis">When the mixture comes to a boil remove the blueberries</span> and place them in another cup/bowl/container. Continue to boil the syrup for 5 minutes.<br />
Use a food processor or stick blender to <span class="emphasis">puree the blueberries</span>. Set them aside until a later step.<br />
<span class="notes">The reason for removing the berries once the mixture boils is to preserve the flavor of the blueberries. If we just let them boil in the syrup until it was thick enough, the final product wouldn't taste as fresh.<br /></span>
<br />
<h1>Step 4:</h1>
When the five minutes are up, return the pureed berries to the syrup and stir in <span class="emphasis">1/4 tsp salt</span> and <span class="emphasis">1-2 Tbsp lemon juice</span>.<Br />
Return the mixture to a boil before removing from the heat. Stir in <span class="emphasis">1/2 tsp vanilla extract</span>.<br />
Transfer to a mason jar or squeeze bottle. Use immediately or refrigerate for up to two weeks.<Br />
<span class="notes">The salt and lemon juice are in the recipe to cut the sweetness and brighten the syrup. The acid in the lemon juice will also help preserve the color of the blueberries if your water is a little alkaline.<Br /></span>
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<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Blueberry Syrup</u><b>—</b><span class="yield">Yields: 1 1/2 cups syrup<br /></span>
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<!--recipe instructions-->
<ol>
<li>In a medium saucepan, combine blueberries, dextrose, honey, and water.</li>
<li>Put the pan over medium to medium-high heat and bring to a boil.</li>
<li>When the mixture boils, remove the blueberries to another container and puree them. Continue to boil the syrup for 5 minutes.</li>
<li>After the syrup has boiled for 5 minutes, stir in the blueberry puree, salt, and lemon juice.</li>
<li>Return the mixture to a boil before removing from the heat and stirring in the vanilla extract.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">CSID-Friendly Blueberry Syrup</span>
<span itemprop="recipeYield">1 1/2 cups Syrup</span>
<span itemprop="description">Easy syrup with a fresh blueberry flavor and a hint of lemon and vanilla.</span>
<span itemprop="cookTime" content="10M"></span>
<span itemprop="prepTime" content="5M"></span>
<span itemprop="ingredients">1 cup frozen Blueberries</span>
<span itemprop="ingredients">1 cup Dextrose</span>
<span itemprop="ingredients">2 Tbsp Honey</span>
<span itemprop="ingredients">1/2 cup Water</span>
<span itemprop="ingredients">1/4 tsp Salt</span>
<span itemprop="ingredients">1-2 Tbsp Lemon Juice</span>
<span itemprop="ingredients">1/2 tsp Vanilla Extract</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-47982413296545309552015-11-24T11:22:00.000-07:002015-12-03T15:51:16.707-07:00Heavenly Dinner Rolls
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<meta name="Description" content="This is the last recipe for dinner rolls that you will ever need. These are fluffy, rich, and ideal for soup or just about anything else.">
<title>DLD: Heavenly Dinner Rolls</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2brQMmsDEjK2jU4Ff8Up6JNJXB6Sxan5UNl22oSFSIv-7dam3D14ZcTYYsZz1sEwsD5GXvvV4CaBD5C-vT1VN4PtdvBnkixp4JE0WOGGm1mLaD4qK_iDC6ukWyEThuCtKEKYdkyaJPwI/s1600/14-baked+heaven.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2brQMmsDEjK2jU4Ff8Up6JNJXB6Sxan5UNl22oSFSIv-7dam3D14ZcTYYsZz1sEwsD5GXvvV4CaBD5C-vT1VN4PtdvBnkixp4JE0WOGGm1mLaD4qK_iDC6ukWyEThuCtKEKYdkyaJPwI/s320/14-baked+heaven.jpg" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Heavenly Dinner Rolls" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-id="238339005257291054" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" /></a>
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<p class="first">I have a thing for breads. My wife says I have a gift for them, in fact. It is true that I love to bake bread, and have been doing so for a long time.</p>
<p>At first, I followed recipes found in books and online. These worked pretty well, and I learned a lot about baking from the experience. Then, when I was serving a LDS mission in Switzerland, I found Betty Bossi's <a href="http://www.bettybossi.ch/de/Angebote/Detail/20900?title=Brot-und-Brotgerichte" target="#_blank">Brot und Brotgerichte</a>, and discovered that one can use a standard bread recipe and technique to make lots of different types of bread. I also learned the basics of the science of bread baking—namely that you can substitute ingredients as long as you somehow make up the difference.</p>
<p>Then, while working for Lofthouse, I was able to take a series of online classes from the <a href="http://www.aibonline.org/aibOnline/en/" target="#_blank">American Institute of Baking</a>, called "The Science of Baking." As part of this course I learned about bakers' percentage, which changed how I view baking forever. In short, bakers' percentage, unlike formula percentage, sets all ingredients as a percent of the total weight of flour. Why is this so life-changing? Well, it means that you can easily change the amount of one ingredient without having to recalculate every other ingredient. I always use this technique when I am writing a recipe.</p>
<p>This recipe started as a desire to make a really, really rich and delicious dinner roll to accompany some baked potato soup. I wanted something that was airy yet filling, sweet and rich yet chewy, and full of delicious flavor. The secret to achieving all of this is in the technique, the ingredients, and some patience. And without further ado, let's dive into the recipe for the best dinner rolls you will ever have.</p>
<a name='more'></a>
<p>In case you are interested, this is the dinner roll recipe that my mom used to make when I was growing up (and still does now).<Br />
<div class="img">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EkiOc70WZeM6Y-FWQ0hAgO57cKyZx0s2W-8C6o3dbG7FlyDCNfSoX74KHuyA_hht1Vwmc1v5v2aiauCRzR0KL4nFJzQZVbwSFBp63-9_fUCXAdsA1gcSiuIbLgR5ncn-IbzHlNFCogo/s1600/IMG951270.jpg" target="#_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EkiOc70WZeM6Y-FWQ0hAgO57cKyZx0s2W-8C6o3dbG7FlyDCNfSoX74KHuyA_hht1Vwmc1v5v2aiauCRzR0KL4nFJzQZVbwSFBp63-9_fUCXAdsA1gcSiuIbLgR5ncn-IbzHlNFCogo/s1600/IMG951270.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Two Hour Rolls" style="max-width:300px; height:auto;"></a><br />
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<br />
</div>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<input type="radio" id="showNotes" name="seeNotes" value="Show Notes" onclick="hideNotes()" />Show Notes
<input type="radio" id="hiddenNotes" name="seeNotes" onclick="hideNotes()" value="Hide Notes" />Hide Notes
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<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 0:</h1>
Before you begin mixing the dough, I HIGHLY suggest you "calibrate" your flour measuring skills. When you measure flour by volume, there is a huge amount of variability in how densely packed the flour is, which leads to variability in how much flour your are in fact measuring out. The conversion used in this recipe is 140 grams equal 1 cup all-purpose flour.<Br />
Or, to avoid confusion, just use a scale. The weights of each ingredient are found at the <a href="#recipe">end of the tutorial</a>.<br />
<Br />
<h1>Step 1:</h1>
Pour <span class="emphasis">1 cup milk</span> into a microwavable container capable of holding at least 2 cups. Microwave the milk on HIGH until the milk reaches 180°F, about 2 minutes.<Br />
<span class="notes">If you so choose, you can do this in a saucepan on the stove, but it takes so much longer, and I am impatient in some things. The important thing to do is make sure the milk gets hot enough. Using milk in bread dough without scalding it first can make your dough slack and sticky. Scalding helps fix these problems.</span><br />
Add <span class="emphasis">1 cup of ice-water</span>, or enough ice to bring the level of the milk up to 2 cups.<br />
<span class="notes">The goal is to quickly lower the temperature of the liquid below 100°F. If you don't want to use ice or ice-water, just add room temperature water to the hot milk and wait. But again, I am impatient.</span><Br />
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R9NJcXMa1Bg3BiR_Rr4HxkLBeDBrPIEQ6Mct87YmYiq4goPdkQJgP9M8xfDKCasZ13GOYEK_os7w6YsdnW67e5Ugp_QQqTp-9hqhsALd4vC_tPErGpRjKhyphenhyphenQpxzmZ67sSzPErF9QoUE/s1600/1-dry+ingredients.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R9NJcXMa1Bg3BiR_Rr4HxkLBeDBrPIEQ6Mct87YmYiq4goPdkQJgP9M8xfDKCasZ13GOYEK_os7w6YsdnW67e5Ugp_QQqTp-9hqhsALd4vC_tPErGpRjKhyphenhyphenQpxzmZ67sSzPErF9QoUE/s320/1-dry+ingredients.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257291108" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Dry Ingredients"/></a><Br />
In the bowl of your stand mixer (fitted with the dough hook), combine <span class="emphasis">7-7 1/4 cups all-purpose flour</span>, <span class="emphasis">4 1/2 tsp instant yeast</span> (2 packets), and <span class="emphasis">1/2 cup brown sugar</span>.<Br />
<span class="notes">You really do want to use instant yeast here. The dough is so rich that it will already take a long time to rise, and instant yeast will "wake up" faster than active-dry yeast, so it will get you rising even faster.</span><br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL7konBRrWwaPDAnmu-gajTTE-NTCT5nSXLwn_qklq1a_4K-bs6thXggEIa3sqv6PAxJaI4gTeMoCJKtdguwcKnH8A9oqIWbbHhHh5_V11SGZz-Ccj-M-Po5M0OcBm0O41zRyoPx9jS4/s1600/2-add+the+wet+stuff.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL7konBRrWwaPDAnmu-gajTTE-NTCT5nSXLwn_qklq1a_4K-bs6thXggEIa3sqv6PAxJaI4gTeMoCJKtdguwcKnH8A9oqIWbbHhHh5_V11SGZz-Ccj-M-Po5M0OcBm0O41zRyoPx9jS4/s320/2-add+the+wet+stuff.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" nopin="nopin" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Add the wet ingredients on top"/></a><br />
Turn the mixer on medium-low speed and slowly <span class="emphasis">add the milk-water mixture and 2 eggs</span>.<Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREFvWvNBO2McXPmX9hcc2di9l1WjNVpUv_n-k_VOXJAgjB83kSBdk77ukQX8PrEhpKQ6yiNL_7tJbiq9IAq5zW6iURU6GWVCwQBfbNKp00EcqVjckc_1pc1nxFJAFvtZOrApqHsqlNik/s1600/3-mix+in+the+wet.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREFvWvNBO2McXPmX9hcc2di9l1WjNVpUv_n-k_VOXJAgjB83kSBdk77ukQX8PrEhpKQ6yiNL_7tJbiq9IAq5zW6iURU6GWVCwQBfbNKp00EcqVjckc_1pc1nxFJAFvtZOrApqHsqlNik/s320/3-mix+in+the+wet.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" nopin="nopin" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Start mixing in the wet ingredients"/></a><br />
Mix until the dough comes together and forms a ball, then <span class="emphasis">add 1 1/4 tsp salt</span>. Increase the speed to medium and <span class="emphasis">knead for 3-4 minutes</span>.<Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlxCdnRLp6GMeFgx7pp6v69DQ4cRY3SG_swqBFb1R5zUYitcdzAdfWxxMUdrmd1keUN2iKqhrvGM03VDJFKlzbySdd6jQfDCDOZS9xn33fcAMVDHE3UEuG-h-vf4L8ZXB3ZZnyIetPI8/s1600/4-knead+until+the+dough+cleans+the+bowl.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlxCdnRLp6GMeFgx7pp6v69DQ4cRY3SG_swqBFb1R5zUYitcdzAdfWxxMUdrmd1keUN2iKqhrvGM03VDJFKlzbySdd6jQfDCDOZS9xn33fcAMVDHE3UEuG-h-vf4L8ZXB3ZZnyIetPI8/s320/4-knead+until+the+dough+cleans+the+bowl.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257291112" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Knead the dough unti it cleans the bowl"/></a><Br />
<span class="notes">Why in the world don't I add the salt with the other dry ingredients? Well, it turns out that if you wait to add the salt, the dough will come together much faster. Do you really have to delay it? Well, no. But since it speeds up your mixing time, why not?</span><br />
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<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1xHn1qtgM9cT51IIuwPcNO8HFp-JfKmTET86D3hUugIKyBORIKfUICwQCqzH1y9A4RQiB0HyK-FnNDBG0YwVsX-CR4gRFeo6_QZWgD9-rDJI9lRxuAOknFzxmdw0nuu572ej1otxQKk/s1600/5-an+entire+stick+of+butter.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1xHn1qtgM9cT51IIuwPcNO8HFp-JfKmTET86D3hUugIKyBORIKfUICwQCqzH1y9A4RQiB0HyK-FnNDBG0YwVsX-CR4gRFeo6_QZWgD9-rDJI9lRxuAOknFzxmdw0nuu572ej1otxQKk/s320/5-an+entire+stick+of+butter.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" nopin="nopin" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" title="Dinner in the Life of a Dad—Rich Dinner Rolls: An entire stick of butter for the rolls"/></a><Br />
Reduce the speed to medium-low again, because now it is time to <span class="emphasis">add 1/2 cup butter</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC8urlCYgn-POUKnsFAS1I3T-117NGe17ne-64_kk-zwAEHVdNuB7FEtXaOB3p-TqPYW2oS5-vBFSi9CEAmav0F_27hg6L9iOpnXFSEwOYAMj3cU9pWRp6ehSZoTzvflYJACwG1cbABU/s1600/6-start+adding+butter.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC8urlCYgn-POUKnsFAS1I3T-117NGe17ne-64_kk-zwAEHVdNuB7FEtXaOB3p-TqPYW2oS5-vBFSi9CEAmav0F_27hg6L9iOpnXFSEwOYAMj3cU9pWRp6ehSZoTzvflYJACwG1cbABU/s320/6-start+adding+butter.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" nopin="nopin" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Start adding the butter"/></a><Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwXXN0zxFii5CSbzkDHxz8Nmhwu7AQqPpyETTKB_ycr2iFqIxPj2l4vjQM5YHbz8r3fnwX9TKxGVAWD2LC9jt8HjBelM5L0qbIU5ViQS69_KlVbYjuhKkiPwGpTV4a-6QPIj_AzqjM-4/s1600/7-keep+on+adding+butter.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwXXN0zxFii5CSbzkDHxz8Nmhwu7AQqPpyETTKB_ycr2iFqIxPj2l4vjQM5YHbz8r3fnwX9TKxGVAWD2LC9jt8HjBelM5L0qbIU5ViQS69_KlVbYjuhKkiPwGpTV4a-6QPIj_AzqjM-4/s320/7-keep+on+adding+butter.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257291117" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Keep adding the butter"/></a><br />
Do this 1 tablespoon at a time, and wait until each piece has started to disappear before adding the next.<br />
It will take a few minutes, but eventually all the butter will be absorbed. When this happens, increase the speed back to medium and <span class="emphasis">knead an additional 3-4 minutes</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUmkKL-kVewxyPV-6jQVu5j6G9lVRVO8kVPL9awZlr50sSlEZzC8Gpy69aBHcIkYxW8-XEhlcsw6SlFEJfndKe3fyGP8vmkVElHLMc1agr6YqGFFX5bPXE7pXIcnz_UNANtdAwiAbXtw/s1600/8-keep+on+mixing.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUmkKL-kVewxyPV-6jQVu5j6G9lVRVO8kVPL9awZlr50sSlEZzC8Gpy69aBHcIkYxW8-XEhlcsw6SlFEJfndKe3fyGP8vmkVElHLMc1agr6YqGFFX5bPXE7pXIcnz_UNANtdAwiAbXtw/s320/8-keep+on+mixing.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257292380" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Knead the dough after all the butter is added"/></a><br />
<span class="notes">I feel that there a lot of little notes in this recipe. Anyway, the reason for adding the butter halfway through the kneading is to make sure that the gluten has started development before... ... ...well think of it this way.<Br />
Butter is 80% fat, and fat serves to coat and lubricate. This is why when you make gravy you combine the fat and flour before adding liquid to prevent lumps. In biscuits, you cut some of the fat into the flour to keep the biscuits from getting tough by coating some of the flour in fat, preventing gluten development, and yielding tender biscuits. On the other hand, we want our dinner rolls to have some bite, so we need gluten development. So, by delaying the addition of the fatty butter, we can control the degree of gluten development, and thus having chewy rolls that are still deliciously rich.</span><Br />
<br/>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNTgMUMpQzURL9rJI0U-VVHyZ9jdYqwITnzm2dJpOkW4DDePNYQyJaEaMADMF_bYE_i9gRRs-tr7PIXNcwyiAU2V7IJgwTzUJITsRLdWhAi_ivSCBlG3W7_4QPOtxERxyyoOEoWL4s70/s1600/9-parker+watching+the+mixer.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNTgMUMpQzURL9rJI0U-VVHyZ9jdYqwITnzm2dJpOkW4DDePNYQyJaEaMADMF_bYE_i9gRRs-tr7PIXNcwyiAU2V7IJgwTzUJITsRLdWhAi_ivSCBlG3W7_4QPOtxERxyyoOEoWL4s70/s320/9-parker+watching+the+mixer.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" nopin="nopin" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Parker didn't want to sleep"/></a><Br />
By the way, my youngest son was more interested in watching me make rolls instead of going to bed. He got fussy when I took him away from the mixer, so I got to make rolls holding a 20lb infant.<br />
<Br />
<h1>Step 4b:</h1>
Turn the kneaded dough out on the counter and form it into a ball.<br />
<br />
<h1>Step 5:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kdxc3Sa7qjMuCm0benmm7MizjQujWuMaGXZtb3uxMM2bhpDes262Nu2TryEDmU9SPK4M6zG4xjLSxP-yECTows19zpBERFuwZ84kTluQ05DRK4UWcif9-xhhH9FVwJW-o8Yr6uiv_fE/s1600/10-finished+dough+ball.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kdxc3Sa7qjMuCm0benmm7MizjQujWuMaGXZtb3uxMM2bhpDes262Nu2TryEDmU9SPK4M6zG4xjLSxP-yECTows19zpBERFuwZ84kTluQ05DRK4UWcif9-xhhH9FVwJW-o8Yr6uiv_fE/s320/10-finished+dough+ball.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" nopin="nopin" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Finished dough"/></a><br />
Lightly grease the mixing bowl and return the dough ball to the bowl. Cover with plastic and <span class="emphasis">allow to rise until double</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyxH9YYeCha4MBUzU1gFnHVLICcE3s5BmzMTp3Ad1N_bE9sOBTeL2DL3q1Co0hATLtzZU5jvvg_Pu5LngdE0TVLT-4bpADkIAPhxc9eKDQlSovalh2bt4-Ro1UgaXpM_WyScvzhsO8qk/s1600/11-covered+with+plastic.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyxH9YYeCha4MBUzU1gFnHVLICcE3s5BmzMTp3Ad1N_bE9sOBTeL2DL3q1Co0hATLtzZU5jvvg_Pu5LngdE0TVLT-4bpADkIAPhxc9eKDQlSovalh2bt4-Ro1UgaXpM_WyScvzhsO8qk/s320/11-covered+with+plastic.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" nopin="nopin" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Cover the dough with plastic"/></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxeR0OwMX_QMeL_Q_sp9x05QRrduxTj3MTSfuoc6Vd3JSzGl6bVhuybmAEjJ3yjOPIRWsYahsjWNn2oLF-f_M_pslKLL-ar0Z_UBqPkGxiUUXL_-hHYRrK60XfU2l2acvsLMkSHhFrgg/s1600/12-risen+dough.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxeR0OwMX_QMeL_Q_sp9x05QRrduxTj3MTSfuoc6Vd3JSzGl6bVhuybmAEjJ3yjOPIRWsYahsjWNn2oLF-f_M_pslKLL-ar0Z_UBqPkGxiUUXL_-hHYRrK60XfU2l2acvsLMkSHhFrgg/s320/12-risen+dough.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257292384" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Fully risen dough"/></a><Br />
<span class="notes">This dough will take a long time to rise, and I really do mean a long time. Probably it will take more than an hour. Is it worth it? Yes—allowing the dough to rise until double will give it time to develop flavor, for the flour to completely absorb the liquid, and for the gluten to fully relax, allowing for easier forming. But to be honest, you could probably get away with a 20-30 minute rest and have pretty good rolls.</span><br />
<br />
<h1>Step 6:</h1>
Turn the dough onto the counter and punch it down lightly to redistribute the larger gas bubbles.<Br />
<span class="emphasis">Divide the dough into 24 equal pieces</span> (about 75g each), and form each into a tight ball.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhtqYx5gYCQuyPV_WOG-cwR2mSB_I1LQt7X2iA5-t1UsjMPE9Jb5WqOiDqwe1NztN4EGA3Cv9wvgGIkMlKxzWKJu95eEyAC6ftf9695jBVq_oVdCpnkw134wmf8a6K6RKMMZOve9aPrY/s1600/13-shaped+into+rolls.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhtqYx5gYCQuyPV_WOG-cwR2mSB_I1LQt7X2iA5-t1UsjMPE9Jb5WqOiDqwe1NztN4EGA3Cv9wvgGIkMlKxzWKJu95eEyAC6ftf9695jBVq_oVdCpnkw134wmf8a6K6RKMMZOve9aPrY/s320/13-shaped+into+rolls.jpg" alt="Dinner in the Life of a Dad—Rich Dinner Rolls" data-pin-url="http://samslaugh.blogspot.com/2015/11/heavenly-dinner-rolls.html" data-pin-id="238339005257292389" title="Dinner in the Life of a Dad—Rich Dinner Rolls: Rolls ready for the final rise"/></a><br />
Arrange the balls on a lightly greased rimmed baking sheet and <span class="emphasis">brush with either oil or melted butter</span>. Cover the pan with plastic and <span class="emphasis">let rise until double</span>. This would also be a good time to <span class="emphasis">preheat the oven to 350°F</span>.<br />
<span class="notes">Again, this will take some time, probably 30-45 minutes. Be patient here, if nowhere else. If you don't let the dough rise enough at this stage, you will wind up with very dense rolls and will be very, very sad that all of your hard work was somewhat wasted. If you don't have enough time, let the rolls rise in a warm place (like a car sitting out in the sun). The heat will help the yeast work faster to inflate your dough.</span><br />
<br />
<h1>Step 7:</h1>
Remove the plastic, and (if you want to) slash the rolls across the diameter about 1/4" deep.<br />
Slide the pan into the middle of your preheated oven, and <span class="emphasis">bake for 25 minutes</span>.<br />
When they come out the oven, immediately <span class="emphasis">brush the tops with cream or half-and-half</span>. Allow to rolls to cool slightly before consuming, or if you are feeling weak (i.e.:don't care about burning your mouth), devour them at once! (^_^)<br />
<br />
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<u style="font-weight:bolder; letter-spacing:1px;">Dinner Rolls</u><b>—</b><span class="yield">Yields: 24 rolls</span><br />
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Oil or butter for brushing dough. Cream or half-and-half for brushing rolls.</td>
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<!--recipe instructions-->
<ol>
<li>In a microwave safe container capable of containing at least 2 cups, microwave the milk on HIGH until the milk just starts to boil, about 2 minutes. Add cold water or ice-water to bring down the temperature to at least below 100°F.</li>
<li>In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, instant yeast, and brown sugar. Use a whisk or spoon to briefly stir the ingredients to combine.</li>
<li>Add the milk-water mixture and eggs to the flour, sugar, and yeast. Mix on medium-low speed until the dough has come together. Add the salt and continue to knead the dough for 3-4 minutes, or until the dough has cleaned the sides of the bowl.</li>
<li>Slowly, by tablespoons, add the butter to the dough. Once the butter has all been absorbed, knead the dough for an additional 3-4 minutes. Turn out the dough and form into a ball.</li>
<li>Lightly grease the mixing bowl and return the dough to the ball. Cover with plastic and allow to rise until double, 1-2 hours.</li>
<li>Punch out the dough and divide into 24 equal pieces (75g each). Arrange on a greased baking sheet and brush with melted butter or oil. Cover with plastic and allow to rise until double, 30 minutes to an hour. Preheat the oven to 350°F.</li>
<li>Bake the rolls for 25 minutes, or until lightly golden. Brush the hot rolls with cream or half-and-half.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<span itemprop="name">Dinner Rolls</span>
<span itemprop="recipeYield">24 Rolls</span>
<span itemprop="description">Soft, fluffy, buttery, sweet dinner rolls. These take some time, but are well worth the wait.</span>
<span itemprop="cookTime" content="25M"></span>
<span itemprop="prepTime" content="2H30M"></span>
<span itemprop="ingredients">7 - 7 1/4 cups Flour</span>
<span itemprop="ingredients">1 Tbsp Instant Yeast</span>
<span itemprop="ingredients">1/2 cup Brown Sugar</span>
<span itemprop="ingredients">1 Tbsp Salt</span>
<span itemprop="ingredients">1 cup Milk</span>
<span itemprop="ingredients">1 cup Water</span>
<span itemprop="ingredients">2 Eggs</span>
<span itemprop="ingredients">1/2 cup Butter</span>
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</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-87963655445377533262015-11-20T10:58:00.003-07:002015-12-09T15:32:33.207-07:00Orange Gingerbread Cookies<!DOCTYPE html>
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<title>DLD: Orange Gingerbread Cookies</title>
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<body onload="setDefaultRadio(); hideNotes(); changeBatchUnit();">
<div class="noprint">
<div class="story">
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<p class="first" style="margin-left:75px; text-indent:0;">
Christmas time is a wonderful time. A wonderful time of the year.<br />
Filled with smiles and laughter and fun all around.<Br />
With cakes, pies, and cookies your joy will abound.<Br />
Gingerbread cottages sparkle with snow, <Br />
Yet their fate is to wait til in the garbage they go.<br />
Why not instead, with joy and with glee,<br />
Make a gingerbread cookie? It's easy you'll see.<br />
All you need is some time—and an orange or two—<br />
And then for Christmas treat fixes, your friends will come to you.</p>
<Br />
<p>I really do love gingerbread. I apparently like it so much that I wrote a (really bad) poem about it. What I don't like are hard "gingerbread" crackers over-flavored with cloves and allspice whose sole reason for existance is to be turned into amateur building material.</p>
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<div class="img">
<a href="https://commons.wikimedia.org/wiki/File:Pepparkakshus.JPG#/media/File:Pepparkakshus.JPG"><img src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Pepparkakshus.JPG/1200px-Pepparkakshus.JPG" alt="Pepparkakshus.JPG" nopin="nopin"></a><br><span style="font-size:0.75em;"><a href="https://commons.wikimedia.org/wiki/File:Pepparkakshus.JPG#/media/File:Pepparkakshus.JPG">Pepparkakshus</a>" by <a href="//commons.wikimedia.org/wiki/User:Patr%C3%ADciaR" title="User:PatríciaR">PatríciaR</a> - <span class="int-own-work" lang="en">Own work</span>. Licensed under <a href="http://www.gnu.org/copyleft/fdl.html" title="GNU Free Documentation License">GFDL</a> via <a href="//commons.wikimedia.org/wiki/">Wikimedia Commons</a></span>
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<P>This is very pretty indeed, but I don't think that anyone would ever want to eat something that was used as building material, even if royal icing hadn't been used as both mortar and decoration.</p>
<p>What is the alternative? Well, "luckily" bakery mix suppliers have come to the "rescue".</p>
<div class="img">
<a href="http://static.jmslinks.com/WebService/ProdAdminImage.ashx?id=1273"><img src="http://static.jmslinks.com/WebService/ProdAdminImage.ashx?id=1273" style="max-width:30%; height:auto;" nopin="nopin" alt="Pillsbury gingerbread cookie & cake mix"></a>
<a href="http://www.gianteagle.com/ProductImages/PRODUCT_NODE_269/16000445307.jpg"><img src="http://www.gianteagle.com/ProductImages/PRODUCT_NODE_269/16000445307.jpg" style="max-width:30%; height:auto;" nopin="nopin" alt="Betty Crocker gingerbread cookie & cake mix"></a>
<a href="http://mybrands.com/getmetafile/a3dd52bc-112b-4532-abaf-c2b5420ae67e/Krusteaz-Gingerbread-Cookie-Mix?maxSideSize=700"><img src="http://mybrands.com/getmetafile/a3dd52bc-112b-4532-abaf-c2b5420ae67e/Krusteaz-Gingerbread-Cookie-Mix?maxSideSize=700" style="max-width:30%; height:auto;" nopin="nopin" alt="Krusteez gingerbread cookie mix"></a>
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<p>What is the problem with this, you ask? Well, to be honest, there isn't a whole lot wrong with these, other than the fact that they are primarily intended as cake mixes. The cookies they make would probably be edible, and you problably couldn't use them for building houses for elf-making shoes. But they still have cloves or allspice in them, and I just don't like that.</p>
<p>So one day while I was pondering the sadness that is composed of clove-ridden gingerbread (why they call it gingerbread when all you can taste is the cloves and cinnamon anyway I will never undersand), I received a vision of deliciousness and my stomach was filled with the glory that...<Br />
...<Br />
...<Br />
...<Br />
...<Br />
Okay you got me. I didn't receive a vision. But I did have the thought that gingerbread is a really good winter flavor, and that orange is actually a really good winter flavor (isn't that when you find oranges in the grocery store), and what would happen if I put them together? This was the result.</p>
<p>This has since become one of my favorite cookies. It actually reminds me a lot of <a href="https://tourismus.nuernberg.de/en/experience-enjoy/food-drink/nuremberg-specialties/nuremberg-lebkuchen.html">Nüremberger Lebkuchen</a>, which I occasionally had when I lived in German-speaking Europe. The cookie isn't super sweet, which sets it a little apart from most American cookies, but it also means that the flavor isn't marred by cloying sweetness even though the cookie is glazed.</p>
<div class="img">
<a href="https://tourismus.nuernberg.de/image/nuremberg-lebkuchen-photo-lebkuchen-schmidt-36.jpg"><img src="https://tourismus.nuernberg.de/image/nuremberg-lebkuchen-photo-lebkuchen-schmidt-36.jpg" nopin="nopin" alt="Nüremberger Lebkuchen"></a>
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<br />
<P>And, without further ado, here is my recipe for Glazed Orange Gingerbread Cookies.</p>
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</div>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<input type="radio" id="showNotes" name="seeNotes" value="Show Notes" onclick="hideNotes()" />Show Notes
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<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 0</h1>
Preheat the oven to 350°. Line a few baking sheets with parchment paper if you want to make clean up easier later on.<Br />
Another good idea would be to set a wire cooling rack in a sheet pan for later. Remember, these cookies will be glazed, and the rack/pan assembly allows the excess glaze to drip off without getting the counter dirty.<br />
<br />
<h1>Step 1:</h1>
In the bowl of a stand mixer fitted with a paddle (or other mixing bowl if you want to use a hand mixer), <span class="emphasis">cream</span> together <span class="emphasis">1 cup room temperature butter</span>, <span class="emphasis">1 1/2 cups sugar</span>, <span class="emphasis">1/4 cup molasses</span>, <span class="emphasis">1 tsp salt</span>, <span class="emphasis">1/4 tsp ginger</span>, <span class="emphasis">1/4 tsp nutmeg</span>, <span class="emphasis">1 tsp baking soda</span>, and <span class="emphasis">3 Tbsp freshly grated orange zest</span>.<Br />
The goal is to get the mixture completely homogeneous and airy, so kick the mixer up to medium or medium-high and beat the living daylights out of those ingredients for a few minutes.<Br />
<span class="notes">I know that I am breaking from traditional cookie mixing methodology here by adding the spices and salt in with the fat and sugar, but this actually isn't a bad idea. The goal of creaming is not only to homogenize the ingredients, but also to lay the foundation for the leavening which will take place in the oven. When sugar is beat into plastic (malleable) fat, tiny air bubbles are introduced into the fat. These seed bubbles are what expand in the oven to leaven the cookie. Mixing the baking soda in during the creaming step further enables leavening.<br /></span>
<br />
<h1>Step 2:</h1>
Add <span class="emphasis">2 eggs</span>, <Span class="emphasis">1/2 cup water</span>, and <span class="emphasis">1 tsp vanilla</span> to the bowl and mix until completely combined.<Br />
<span class="notes">The goal in this step is to create, by careful agitation, a moderately stable emulsion, or oil-water mixture. You see up to this point all of the ingredients have been mixed into fat, but now we are adding a lot of water. Fat and water do not become friends unless deftly encouraged, and even then, the process takes some time. We can shorten that time by making sure that all of the ingredients are the same temperature (room temperature), and by the addition of the emulsifier found in egg yolks (lecithin).<br />
So wait until the mixture looks smooth and not curdled. Then you will know that you have a good emulsion.<br /></span>
<br />
<h1>Step 3:</h1>
Add <span class="emphasis">6 cups of flour</span> and mix until fully combined, then mix for an additional minute.<Br />
Needless to say, start the mixer on slow and gradually increase speed if needed.<br />
<span class="notes">Another tip, after mixing in the flour, it wouldn't be a bad idea to let the dough rest for 15 minutes. There is a fair amount of liquid, and it will take a little while for the flour to absorb it all. Just cover the bowl with a towel or with some plastic while you are waiting.<br /></span>
<br />
<h1>Step 4</h1>
<span class="emphasis">Deposit the dough</span> onto your prepared baking sheets. For consistent baking, use a <span class="emphasis">#24 disher</span>, which will yield a <span class="emphasis">1 1/2 ounce cookie</span>. If you don't have a disher (and you really should), you can use a 1/8 cup measuring cup. But trust me—a disher is easier.<Br />
<br />
<h1>Step 5</h1>
<span class="emphasis">Bake the cookies</span> in the preheated oven for <span class="emphasis">15 minutes</span> (for the 1 1/2 ounce cookie size, less if your cookies are smaller).<br />
Meanwhile, we shall prepare the glaze for the cookies.<br />
<br />
<h1>Step 6:</h1>
In a medium sized microwave-safe bowl combine <span class="emphasis">2 1/2 cups powdered sugar</span>, <span class="emphasis">2 Tbsp orange juice</span>, and <span class="emphasis">1/4 cup hot water</span>.<Br />
<span class="notes">Use a spoon or spatula instead of a whisk to to combine the glaze ingredients to avoid introducing air bubbles. This will make for a smoother appearance.<br /></span>
<br />
<h1>Step 7:</h1>
When the cookies come out of the oven, <span class="emphasis">allow them to cool for a few minutes on the pan</span>, but don't let them cool completely—they need to still be warm when you glaze them or the glaze will be too thick.<Br />
Speaking of which, the <span class="emphasis">glaze should be hot for glazing</span>, so microwave the glaze until the <span class="emphasis">temperature is around 120°F</span>.<Br />
<br />
<h1>Step 8:</h1>
Dip the tops of the warm cookies in the hot glaze, and invert them onto the prepared cooling rack (so the glaze is on top of course). I would recommend waiting until the glaze dries before comsuming, but they can be eated right away if you have not developed patience. However, you must let the glaze <span class="emphasis">dry completely</span> before attempting to package them cookies in an airtight container for up to a week. Or you could bag them and freeze for up to 6 months.<Br />
<br />
As the cookies sit out, the glaze will change from clear/transluscent to cloudy white. This is completely normal, and is a result of the powdered sugar crystallizing. Personally, I like the appearance.<Br />
<br />
</div>
</div>
<div class="recipe">
<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Orange Gingerbread Cookies</u><b>—</b><span class="yield">Yields: 48 cookies<br /></span>
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<br />
<!--recipe instructions-->
<ol>
<li>Preheat oven to 350°F. Line baking pans with parchment paper if desired. Set a cooling rack in a sheet pan to catch glaze drips.</li>
<li>In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, molasses, salt, ginger, and nutmeg, baking soda, and orange zest until light and well combined. Scrape down the sides of the bowl as necessary.</li>
<li>Add the eggs, water, and vanilla and mix until completely combined.</li>
<li>Add the flour and mix until the flour is all combined. Mix an additional minute on medium speed.</li>
<li>Use a #24 disher to scoop the dough onto the prepared cookie sheets. Bake the cookies for 15 minutes. </li>
<li>While the cookies are baking prepare the glaze by stirring together the powdered sugar, orange juice, and hot water until completely smooth. Try to avoid creating bubbles for a smoother glaze.</li>
<li>When the cookies come out of the oven, allow them to cool briefly on the sheet before dipping warm cookies in the warm glaze before transferring to the prepared rack to cool completely.</li>
<li>Allow the glaze to dry completely before packing the cookies in an airtight container for up to a week. For long term storage place in a plastic bag and freeze for up to 6 months.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Orange Gingerbread Cookies</span>
<span itemprop="recipeYield">48 Cookies</span>
<span itemprop="description">Soft orange-scented gingerbread cookies with a delicate orange-flavored powdered sugar glaze.</span>
<span itemprop="cookTime" content="15M"></span>
<span itemprop="prepTime" content="20M"></span>
<span itemprop="ingredients">1 cup Butter</span>
<span itemprop="ingredients">1 1/2 cups Sugar</span>
<span itemprop="ingredients">1/4 cup Molasses</span>
<span itemprop="ingredients">1 Tbsp Salt</span>
<span itemprop="ingredients">1/4 tsp Ginger</span>
<span itemprop="ingredients">1/4 tsp Nutmeg</span>
<span itemprop="ingredients">1 tsp Baking Soda</span>
<span itemprop="ingredients">3 Tbsp fresh Orange Zest</span>
<span itemprop="ingredients">2 Eggs</span>
<span itemprop="ingredients">3/4 cup Water</span>
<span itemprop="ingredients">1 tsp Vanilla</span>
<span itemprop="ingredients">6 cups Flour</span>
<span itemprop="ingredients">2 1/2 cups Powdered Sugar</span>
<span itemprop="ingredients">2 Tbsp Orange Juice</span>
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</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com1tag:blogger.com,1999:blog-7280823083625120091.post-55678178871880919242015-11-20T10:57:00.001-07:002015-12-16T09:15:51.576-07:00Chewy CSID-Friendly Cookies<!DOCTYPE html>
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<title>DLD: CSID-Friendly Cookies</title>
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<H1>DISCLAIMER: This recipe is intended to bea reduced-starch/starch-free/sucrose-free recipe.<Br />These cookies are NOT low-calorie, sugar-free, or gluten-free.<Br />Please use caution when adding a new food to a special or restricted diet.</h1>
<div class="img">
<a href="https://lh3.googleusercontent.com/-iKhlPRt_Y58/Vm3fnfVuM-I/AAAAAAAAPS4/mBYsPSymPnE/s800-Ic42/20151212_135146.jpg"><img src="https://lh3.googleusercontent.com/-iKhlPRt_Y58/Vm3fnfVuM-I/AAAAAAAAPS4/mBYsPSymPnE/s800-Ic42/20151212_135146.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356284" data-pin-media="https://lh3.googleusercontent.com/-iKhlPRt_Y58/Vm3fnfVuM-I/AAAAAAAAPS4/mBYsPSymPnE/s800-Ic42/20151212_135146.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies. Goes great with milk!!" alt=""></a><br />
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<p class="first">Hello again recipe seekers. I am very glad that you have decided to join me today as I have a great recipe to share with you—CSID-Friendly COCONUT FLOUR COOKIES. Before you scoff and hit the back button on your browser in disgust at yet another failed cookie recipe, give me a minute to explain.</p>
<p>Way back in January of 2013 my oldest son was diagnosed with CSID, which is a genetic disorder which prevents his body from producing the enzymes needed to break down sucrose (table sugar) and maltose (a major component of all starch). Think of it like lactose-intolerance for sugar and starch. A few months later my second son received the same diagnosis. Over the past almost three years we have managed to recreate many "normal" foods in a CSID-friendly fashion, but I hadn't yet really been able to make a really good cookie recipe for them. This was somewhat of a sour point with me as I worked for two years developing cookie recipes for <a href="http://www.lofthousecookies.com/" target="#_blank">Lofthouse Cookies</a>.</p>
<div class="img">
<a href="https://lh3.googleusercontent.com/-kcXJ4nDLT9U/VmtOfEMnZQI/AAAAAAAAPQ4/nFHodOKZ5wo/s800-Ic42/20151210_110157.jpg"><img src="https://lh3.googleusercontent.com/-kcXJ4nDLT9U/VmtOfEMnZQI/AAAAAAAAPQ4/nFHodOKZ5wo/s800-Ic42/20151210_110157.jpg" nopin="nopin" title="Dinner in the Life of a Dad—CSID-Friendly Cookies" alt=""></a><br />
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<p>True, there are many recipes for cookies which do not use wheat flour as their base, and there are even some for cookies which don't use any grains. Meringues come to mind, as do one of my favorite Christmas cookies—Zimtsterne. While both of these cookies are delicious, they are a pain in the rear to make, and they don't really work for the good old American staple, chocolate chip cookies. My wife has searched on and off for a good CSID-friendly cookie recipe, and has found some based on coconut flour, but the cookies they yielded didn't really work for me. They were often dry and crumbly, and I wanted something soft, moist, and chewy.</p>
<p>Then one Saturday I was suddenly hit with inspiration, and I knew how to solve my problem. Chocolate chip cookies are sweet (a no brainer, just add a sweetner), but also chewy, which is brought about by a combination of hygroscopic properties of brown sugar and the protein network created by the gluten found in flour. My revelation was that I could replicate both of these by using agave syrup and vital wheat gluten. The bulking of wheat flour was replaced by almond flour, and the moisture absorption was accomplished with coconut flour. Further structure comes from two eggs instead of the usual one. My go-to replacement for sugar, dextrose, isn't sweet enough to use by itself, so I split the amount 50/50 with fructose. And just like that, a cookie was born.</p>
<p>What was a little suprising for me was that these cookies were actually really good. If you didn't tell me before hand that they were developed to be a CSID-friendly cookie, I probably wouldn't have known. They are delicately coconutty, delightfully chewy, and deliciously moist. These would be a good base for frosting, ice cream sandwiches, or eating with milk. Enjoy!</p>
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<Br />
<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 0:</h1>
Preheat the oven to 350°F.<Br />
<span class="notes">The following is only a suggestion, but it will make your cookies better. Allow all of your ingredients to come up to room temperature before starting to make the dough. The reason for this is that you are attempting to make an emulsion of fat (butter) and water (eggs). If your ingredients are cold when you start this process, you will end up getting a mixture while appears curdled, and it will take a good bit of mixing for it to come together into a smooth emulsion as it should.<Br /></span>
<br />
<h1>Step 1:</h1>
<a href="https://lh3.googleusercontent.com/-_qAmofQbLmk/VmtOfF5oQaI/AAAAAAAAPQ4/dXtR79sjAIc/s800-Ic42/20151210_133220.jpg"><img src="https://lh3.googleusercontent.com/-_qAmofQbLmk/VmtOfF5oQaI/AAAAAAAAPQ4/dXtR79sjAIc/s800-Ic42/20151210_133220.jpg" data-pin-url="https://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356285" data-pin-media="https://lh3.googleusercontent.com/-_qAmofQbLmk/VmtOfF5oQaI/AAAAAAAAPQ4/dXtR79sjAIc/s800-Ic42/20151210_133220.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies" alt=""></a><Br />
In the bowl of a standing mixer, cream together <span class="emphasis">1/2 cup butter</span>, <span class="emphasis">1/2 cup dextrose</span>, <span class="emphasis">1/2 cup fructose</span>, <span class="emphasis">1/4 cup agave syrup</span>, <span class="emphasis">1/2 tsp baking soda</span>, and <span class="emphasis">1/2 tsp salt</span> until they mixture is light and fluffy.<Br />
<a href="https://lh3.googleusercontent.com/-da8SvfEp-JI/VmtOfKXLU0I/AAAAAAAAPQ4/1wZZJ7djSss/s800-Ic42/20151210_110427.jpg"><img src="https://lh3.googleusercontent.com/-da8SvfEp-JI/VmtOfKXLU0I/AAAAAAAAPQ4/1wZZJ7djSss/s800-Ic42/20151210_110427.jpg" nopin="nopin" title="Dinner in the Life of a Dad—CSID-Friendly Cookies" alt=""></a><br />
<span class="notes">I have mentioned this in a couple of recipes before, but there is logic in adding the baking soda and salt during the creaming step of cookie making. The first is that you are very evenly dispersing those minor ingredients, which prevents the dreaded lump of leavening you can get if you add them along with the flour. The second is that you are seeding the tiny tiny bubbles in the plastic butter with baking soda, which will help those bubbles expand more in oven.<br /></span>
<br />
<h1>Step 2:</h1>
<a href="https://lh3.googleusercontent.com/-_ovNu2R0KiU/VmtOfD2aaMI/AAAAAAAAPQ4/_IJcMOl8olY/s800-Ic42/20151210_110533.jpg"><img src="https://lh3.googleusercontent.com/-_ovNu2R0KiU/VmtOfD2aaMI/AAAAAAAAPQ4/_IJcMOl8olY/s800-Ic42/20151210_110533.jpg" nopin="nopin" title="Dinner in the Life of a Dad—CSID-Friendly cookies" alt=""></a><br />
Add <span class="emphasis">2 eggs</span>, one at a time, along with <span class="emphasis">1 tsp HOT water</span>, and <span class="emphasis">1 tsp vanilla</span>.<Br />
<span class="notes">The reason for adding the eggs one at a time is that you are trying to add a lot of liquid into fat, and it takes time for the emulsion to form. It will take less time if you gradually create the emulsion instead of overwhelming the fat all at once with a lot of liquid.<Br /></span>
Mix until the ingredients are more-or-less homogenous.<br />
<Br />
<h1>Step 3:</h1>
Before starting this step, turn off your mixer.<Br />
To the stopped mixer, add <span class="emphasis">1/2 cup coconut flour</span>, <span class="emphasis">1/2 cup almond flour</span>, and <span class="emphasis">1/4 cup vital wheat gluten</span>.<Br />
<a href="https://lh3.googleusercontent.com/-ya9wvvO8ano/VmtOfN153BI/AAAAAAAAPRA/cxxm-RF9u1E/s800-Ic42/20151210_111405.jpg"><img src="https://lh3.googleusercontent.com/-ya9wvvO8ano/VmtOfN153BI/AAAAAAAAPRA/cxxm-RF9u1E/s800-Ic42/20151210_111405.jpg" data-pin-url="https://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356288" data-pin-media="https://lh3.googleusercontent.com/-ya9wvvO8ano/VmtOfN153BI/AAAAAAAAPRA/cxxm-RF9u1E/s800-Ic42/20151210_111405.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies. Almond flour, coconut flour, and vital wheat gluten give this cookie its structure." alt=""></a><br />
Slowly engage the mixer and blend the dry ingredients into the mixture already in the bowl. Continue mixing for 2 minutes after all the ingredients are combined.<br />
<a href="https://lh3.googleusercontent.com/-ypbe1365udw/VmtOfK1du4I/AAAAAAAAPQ4/smWrFEzjVl4/s800-Ic42/20151210_111516.jpg"><img src="https://lh3.googleusercontent.com/-ypbe1365udw/VmtOfK1du4I/AAAAAAAAPQ4/smWrFEzjVl4/s800-Ic42/20151210_111516.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356291" data-pin-media="https://lh3.googleusercontent.com/-ypbe1365udw/VmtOfK1du4I/AAAAAAAAPQ4/smWrFEzjVl4/s800-Ic42/20151210_111516.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies. This dough acts a lot like "normal" cookie dough." alt=""></a><br />
<Span class="notes">This step holds the key to my madness. You see, a big problem with coconut flour or almond flour based cookies is that too many of them don't have enough structure to hold together after they are baked. Using a lot of eggs helps this problem, but it isn't enough to create the final texture I am going for. The gluten helps to counteract this lack of structure by creating a protein matrix for all the other inredients to be suspended in. However, this network needs to be developed by lots of mixing, which differs from normal cookie production which seeks to limit gluten.<Br />
Another note—the eggs do provide a fair amount of structure to the cookie, but don't give it the right final texture. If you think about products in which eggs are the sole structure, you will see what I mean. Take a souffle for instance: the eggs create enough structure to trap steam in the oven, and the souffle rises like.......something very pretty rising. But as soon as you take it out of the oven, that structure collapses because the eggs can't support the weight of the souffle. Angel food cakes get around this by having you cool them upside down. Meringue cookies avoid collapsing by drying out so much that the structure can't collapse.<Br />
Gluten sets at a higher temperature than egg protein (around 170°F instead of 160°F), so the egg helps trap bubbles until the gluten can take over.<Br /></span>
<span class="emphasis">By the way, now would be the time to mix in 1/2 cup to 1 cup of sugar-free chocolate chips.</span><Br/>
<Br />
<h1>Step 4:</h1>
<a href="https://lh3.googleusercontent.com/-Hjq4sOQNVn0/VmtOfLWT79I/AAAAAAAAPRU/VkbmL8qg9AA/s800-Ic42/20151210_112756.jpg"><img src="https://lh3.googleusercontent.com/-Hjq4sOQNVn0/VmtOfLWT79I/AAAAAAAAPRU/VkbmL8qg9AA/s800-Ic42/20151210_112756.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356292" data-pin-media="https://lh3.googleusercontent.com/-Hjq4sOQNVn0/VmtOfLWT79I/AAAAAAAAPRU/VkbmL8qg9AA/s800-Ic42/20151210_112756.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies. Flatten the cookies slightly for more even baking." alt=""></a><br />
Scoop the dough onto a baking sheet lined with parchment paper. Flatten the dough slightly before sliding the pan into the preheated oven for <span class="emphasis">15 minutes</span>.<br />
<span class="notes">You really do want the parchment paper for this. Because these cookies have a lot of protein in them, they will want to stick, and you just don't want that now do you?<br /></span>
<H1>Step 5</h1>
Allow the cookies to cool on the hot pan for a couple of minutes before moving them to a wire baking rack to cool completely.<Br />
<a href="https://lh3.googleusercontent.com/-XvftEQ_kJKQ/VmtOfBeQMLI/AAAAAAAAPQ4/1aLBsFrY1-M/s800-Ic42/20151210_140832.jpg"><img src="https://lh3.googleusercontent.com/-XvftEQ_kJKQ/VmtOfBeQMLI/AAAAAAAAPQ4/1aLBsFrY1-M/s800-Ic42/20151210_140832.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/11/csid-friendly-cookies.html" data-pin-id="238339005257356296" data-pin-media="https://lh3.googleusercontent.com/-XvftEQ_kJKQ/VmtOfBeQMLI/AAAAAAAAPQ4/1aLBsFrY1-M/s800-Ic42/20151210_140832.jpg" title="Dinner in the Life of a Dad—CSID-Friendly Cookies. Bake the cookies until they are golden brown." alt=""></a><br />
<Br />
</div>
</div>
<div class="recipe">
<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">CSID-Friendly Cookies</u><b>—</b><span class="yield">Yields: 21 Cookies<br /></span>
<Br />
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<br />
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<tr id="mobileDoughDextrose"><td></td></tr>
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<tr id="mobileDoughCoconut"><td></td></tr>
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<tr id="mobileDoughChips"><td></td></tr>
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<td id="doughAlmond"></td>
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<td id="doughGluten"></td>
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<td id="doughAgave"></td>
<td></td>
<td id="doughChips"></td>
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<td></td>
<td></td>
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<td id="doughSalt"></td>
<td></td>
<td></td>
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<br />
<!--recipe instructions-->
<ol>
<li>Preheat the oven to 350°F.</li>
<li>In the bowl of a stand mixer, cream together the butter, dextrose, fructose, agave syrup, baking soda, and salt until light and fluffy.</li>
<li>Add the eggs one at a time, mixing well after each addition. Add the hot water and vanilla and mix to combine before stopping the mixer.</li>
<li>Add the coconut flour, almond flour, and gluten to the mixer and slowly blend into the dry ingredients.</li>
<li>Once all the ingredients are well combined, mix an additional 2 minutes to develop some gluten.</li>
<li>Scoop onto a parchment-lined baking sheet and bake at 350°F for 15 minutes, or until the edges of the cookie begin to darken.</li>
<li>Allow to cool on the pan for a couple minutes before transferring to a wire rack to cool completely.</li>
<li>Store in an airtight container for up to two weeks. The cookies will stay soft and moist during this time, and may stick together slightly.</li>
</ol>
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">CSID-Friendly Cookies</span>
<span itemprop="recipeYield">21 Cookies</span>
<span itemprop="description">Soft & chewy cookies with a delicate coconut flavor.</span>
<span itemprop="cookTime" content="15M"></span>
<span itemprop="prepTime" content="20M"></span>
<span itemprop="ingredients">1/2 cup Butter</span>
<span itemprop="ingredients">1/2 cup Dextrose</span>
<span itemprop="ingredients">1/2 cup Fructose</span>
<span itemprop="ingredients">1/4 cup Agave Syrup</span>
<span itemprop="ingredients">1 tsp Baking Soda</span>
<span itemprop="ingredients">1/2 tsp Salt</span>
<span itemprop="ingredients">2 Eggs</span>
<span itemprop="ingredients">2 tsp Hot Water</span>
<span itemprop="ingredients">1 tsp Vanilla</span>
<span itemprop="ingredients">1/2 cup Coconut Flour</span>
<span itemprop="ingredients">1/2 cup Almond Flour</span>
<span itemprop="ingredients">1/4 cup Vital Wheat Gluten</span>
<span itemprop="ingredients">1/2 cup Sugar-Free Chocolate Chips</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com7tag:blogger.com,1999:blog-7280823083625120091.post-81110111941822397622015-08-29T18:53:00.001-06:002015-10-01T02:18:50.783-06:00Peanut Buttery Chocolate Buns<!DOCTYPE html>
<html>
<head>
<title>DLD: Peanut Buttery Chocolate Rolls</title>
</head>
<body onload="changeBatchUnit()">
<div class="noprint">
<div class="story">
<div class="img">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJooxvyNRjWwrgWG4I3DJrkFbkueKg30WmKPRAmGzvcTSjmrCWaeTXhe98gt6-z4Xhfm_okq68kfmskUzyvLBPSRqi5FnGviR01FAwV3BuM34U5CJ2oz5jg4KdT4vvG-lWe1jprS9NUdY/s1600/1-closeup+of+finished+bun.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJooxvyNRjWwrgWG4I3DJrkFbkueKg30WmKPRAmGzvcTSjmrCWaeTXhe98gt6-z4Xhfm_okq68kfmskUzyvLBPSRqi5FnGviR01FAwV3BuM34U5CJ2oz5jg4KdT4vvG-lWe1jprS9NUdY/s320/1-closeup+of+finished+bun.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/08/peanut-buttery-chocolate-buns.html" alt="Dinner in the Life of a Dad—Peanut Buttery Chocolate Buns. Gooey and delicious, chocolatey and peanut buttery. Great alternative to cinnamon rolls!"/></a>
</div>
<Br />
<!--story text-->
<p>I really don't know what to say about this recipe because I can only say delicious so many times. These buns are truly, completely, and amazingly delicious.</p>
<p>The idea from this recipe came from wanting to create, of all things, peanut butter and jelly bread. I found lots of recipes online for peanut butter quick breads, and for buns made from rolling out regular dough and spreading it with peanut butter and jelly before rolling it up again. They looked good, but seemed really messy, and I have never considered quick breads to be a true bread, but rather a kind of cake. I wanted sliceable sandwich bread with peanut butter in the dough. Once again, I had to make up my own recipe. Oh darn. (^_^)</p>
<p>I made a loaf, and found it to be tasty, and I immediately starting thinking of the possibilities. Then I saw an episode of Cook's Country where they made cinnamon buns, and the idea for this recipe just came together.</p>
<p>Basically, this is a basic sweet roll dough with peanut butter replacing the fat in the dough. I had to take out some of the flour as well to make up for the solids in the peanut butter, but more on that later. The filling is your typical cinnamon roll filling except you replace the cinnamon with cocoa powder. Instead of cream cheese filling I decided to go with a chocolate donut glaze to complete the recipe.</p>
<p>The flavor is intensely peanut buttery, with chocolate permeating the entire bun. If you are fan of peanut butter filled chocolate cups, you will absolutely love this recipe. Just make sure you invite some friends over or you will end up eating the entire batch by yourself.</p>
<a name='more'></a>
</div>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<!--tutuorial steps here-->
<h1>Step 1</h1>
<!--picture of dry ingredients in bowl-->
In a stand mixer bowl fitted with the paddle attachment, combine <span class="emphasis">3 cups flour</span>, <span class="emphasis">1/4 cup brown sugar</span>, <span class="emphasis">1 1/2 tsp salt</span>, and <span class="emphasis">2 1/4 tsp (1 package) yeast</span>.<Br/>
<!--picture of container with eggs and water-->
Beat <span class="emphasis">1 large egg plus 1 yolk</span> with <span class="emphasis">3/4 cup cool water</span>, then add to the mixer. Mix on medium speed for <span class="emphasis">3 minutes</span>.<br />
<!--picture of dough after mixing with the paddle-->
The dough WILL be very, very sticky. To be honest, it is more of a stiff batter than a dough at this point.<br />
<span class="emphasis"><span style="background-color:red; border-radius: 10%;">DON'T</span> add any additional flour at this step</span>. Be patient—everything will be okay.<Br />
<br />
<h1>Step 2:</h1>
<!--picture of peanut butter halfway through mixing-->
Switch from the paddle to the <span class="emphasis">dough hook</span>.<Br />
Add <span class="emphasis"> 1/2 cup peanut butter</span> to the bowl, and <span class="emphasis">mix on medium speed</span> until all the peanut butter is absorbed.<br />
<span class="notes">Use a spatula to loosen the dough from the side of the bowl if needed.<Br />
I imagine some of you may be asking yourselves what just happened. To be honest, this is my favorite trick to this recipe. The reason why the dough all of a sudden turned from a batter to a dough when all you added was peanut butter is that peanut butter is actually very dry—less than 2% water (this is compared to 12% water found in flour). So peanut butter is much more effective at drying out a dough than flour.</span><br />
<Br />
<h1>Step 3:</h1>
<!--picture of properly kneaded dough in the mixer-->
Increase the speed slightly and <span class="emphasis">knead the dough for 5 minutes</span>.<br />
<br />
<h1>Step 4:</h1>
<!--picture of gluten-cloaked ball-->
Remove the dough from the mixer and <span class="emphasis">form into a ball</span>. Roll the ball on the counter to create a <a href="https://www.google.com/?gws_rd=ssl#q=gluten+cloak">gluten-cloak</a>.<Br />
Spray the empty mixing bowl with nonstick spray and return the dough to the bowl. Cover with a piece of plastic and <span class="emphasis">allow to rise until double</span>.<br />
<span class="notes">
This is a very rich dough. As such, it will take a long time to rise. Both the sugar and the fat have an inhibiting effect on the rate of fermentation. So, let the dough take its time. Your patience will definitely be rewarded.
</span>
<br />
<Br />
<h1>Step 5:</h1>
<!--picture of all ingredients in the bowl before mixing-->
While the dough is rising, prepare the filling.<Br />
Mix together <span class="emphasis">7/8 cup superfine sugar*</span>, <span class="emphasis">1 Tbsp cocoa powder</span>, and <span class="emphasis">1/4 tsp salt</span>. Stir in <span class="emphasis">2 Tbsp melted butter</span> and <span class="emphasis">1 tsp vanilla extract</span> until the mixture resembles wet sand.<br />
<span class="notes">*To make superfine sugar, process 1 cup granulated sugar in a food processor until it is a very fine powder.</span><Br />
<!--picture of the mixed filling-->
Set the filling aside until the dough has finished rising.<br />
<Br />
<h1>Step 5b:</h1>
Preheat the oven to <span class="emphasis">350°F</span>, and make sure you have a rack in the middle position of your oven.<br />
<!--picture of the stuff needed to prepare the pan-->
Spray a <span class="emphasis">9" square baking dish</span>, line it with parchment paper, and then grease the parchment. Set the pan aside until later.<Br/>
<br />
<h1>Step 6:</h1>
<!--picture of the risen dough-->
The dough has finished rising, so now it is time to assemble the buns.<br />
<!--picture of the rolled-out dough with a ruler-->
Take the dough out of the mixing bowl and roll it out into a rectangle. You are looking for it to be <span class="emphasis">1/4" thick</span> and around <span class="emphasis">15" by 9"</span>, with the long side parallel to the counter edge.<br />
<!--picture of brushing on the butter-->
Melt an additional 2 Tbsp butter and <span class="emphasis">brush the rectangle with the butter</span> everywhere except a 1/2" border on the far edge.<Br />
<span class="notes">The melted butter helps the filling stick, but it will also keep the roll from sealing together. Keeping a small border will give you a surface to seal the roll closed.</span><Br />
<Br />
<h1>Step 6b:</h1>
<!--picture of the filling being sprinkled on-->
<span class="emphasis">Sprinkle</span> the buttered dough evenly with the filling, then <span class="emphasis">press</span> the filling firmly into the dough.<Br />
<!--picture of the dough rolled-up on one side, and being rolled up on the other side to demonstrate how to roll up the dough-->
Use a spatula or dough scraper to loosen the dough edge closest to you (or the counter), and start to <span class="emphasis">roll up the dough</span> into a tight log. When you get to the end, pinch the seam to seal it.<Br />
<!--picture of the pinched-together seam-->
<br />
<h1>Step 7:</h1>
<!--picture of cutting the log with knife-->
<!--picture of cutting the log with thread-->
Roll the log seam side down and carefully <span class="emphasis">cut into 9 equal pieces</span>, each about 1 1-2" thick.<Br />
<span class="notes">There are really 2 ways to go about cutting something really soft like this roll.<Br />
First, you can use a <strong>very</strong> serrated knife, and saw carefully through the log, taking care not to press down too hard. I have done this successfully in the past, and it works well as long as the dough isn't too sticky.<Br />
The second method is to use a long piece of thread or unflavored dental floss. Carefully wrap the floss around the circumference of the roll and pull the 2 ends across each other to slice through the roll. This method works if the dough is a little softer, but you may have to reshape the rolls after cutting them.<Br />
Either method will work, so I will leave the choice up to you.<Br /></span>
<Br />
<h1>Step 7b:</h1>
<!--picture of the buns in the pan, 4 of them brushed with butter-->
<span class="emphasis">Arrange</span> the buns (cut side up) in the prepared pan, and <span class="emphasis">brush the tops</span> with a final 2 Tbsp of melted butter.<Br />
Cover the pan loosely with plastic wrap and <span class="emphasis">let the buns rise until double</span>. This should take about 30-45 minutes, but may take as long as an hour.<Br />
<Br />
<h1>Step 8:</h1>
<!--picture of the fully risen buns-->
Slide the pan of risen buns into the oven and <span class="emphasis">bake for 24 minutes</span>, give or take, until the edges are brown...well, browner.<Br />
<br />
<h1>Step 9:</h1>
<!--picture of the baked buns-->
When the buns come out of the oven, run a plastic utensil (like a knife) around the edge of the pan to <span class="emphasis">loosen the buns from the sides</span>. Then let everything cool for about 5 minutes.<br />
Now comes the time for a few acrobatics. (^_^) The goal is to remove the parchment from underneath the baked rolls, so here we go.<br />
Invert a large plate or cooling rack over the top of the pan. Using potholders, flip the plate/rack and pan upside-down, then lift off the pan and remove the piece of parchment paper.<br />
Replace the pan on the upside-down buns and reinvert. Exercise patience and allow the buns to cool for a final five minutes while you prepare the chocolate glaze.<Br />
<Br />
<!--glaze instructions-->
<h1>Step 10:</h1>
In a microwave safe bowl, whisk together <span class="emphasis">6 Tbsp milk</span>, <span class="emphasis">4 Tbsp cocoa powder</span>, <span class="emphasis">1 Tbsp corn syrup</span>, <span class="emphasis">2 Tbsp peanut butter</span>, and <span class="emphasis">2 Tbsp melted butter</span>, <span class="emphasis">1 tsp vanilla</span>, and <span class="emphasis">1/4 tsp salt</span>.<Br />
Heat the mixture to boiling in the microwave, about 2-3 minutes on high.<Br />
Pour the hot mixture over <span class="emphasis">4 cups (1 pound) powdered sugar</span>, and whisk until smooth.<br />
Add additional milk to thin the glaze if you want.<Br />
Apply the hot glaze to the slightly-cooled buns and devour.<Br />
<Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WHqxvimkkVc9MCD5qL_i5hg6oO74qumVfhJxcElhURNUGKdxhk-lZ7y31SqzgA1RUXD74s6eRyqBGodV2pb3qhyphenhyphenOjb-ByQGKC8kmXOe7vIZgSWuvhDxOfia1DDETN6W0xjIZyzYJ8pg/s1600/2-birds+eye+view.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WHqxvimkkVc9MCD5qL_i5hg6oO74qumVfhJxcElhURNUGKdxhk-lZ7y31SqzgA1RUXD74s6eRyqBGodV2pb3qhyphenhyphenOjb-ByQGKC8kmXOe7vIZgSWuvhDxOfia1DDETN6W0xjIZyzYJ8pg/s320/2-birds+eye+view.jpg" data-pin-url="http://samslaugh.blogspot.com/2015/08/peanut-buttery-chocolate-buns.html" alt="Dinner in the Life of a Dad—Peanut Buttery Chocolate Buns. Make sure you get someone to help you eat these or you'll eat the whole pan yourself!"/></a>
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</div>
</div>
<div class="recipe">
<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Chocolate-Filled Peanut Butter Buns</u><b>—</b><span class="yield">Yields: 9 Buns</span><br />
<Br />
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<br />
<br />
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<tr id="mobiledoughYeast"><td></td></tr>
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<tr id="mobilefillingCocoaPowder"><td></td></tr>
<tr id="mobilefillingSalt"><td></td></tr>
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<tr id="mobileglazeWater"><td></td></tr>
<tr id="mobileglazeCocoaPowder"><td></td></tr>
<tr id="mobileglazeCornSyrup"><td></td></tr>
<tr id="mobileglazeButter"><td></td></tr>
<tr id="mobileglazePowderedSugar"><td></td></tr>
<tr id="mobileglazeVanilla"><td></td></tr>
<tr id="mobileglazeSalt"><td></td></tr>
<tr id="mobileglazePeanutButter"><td></td></tr>
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<tr>
<th style="width:33%;">Dough Ingredients</th>
<th style="width:33%;">Filling Ingredients</th>
<th style="width:33%;">Glaze Ingredients</th>
</tr>
<tr>
<td id="doughFlour" >3 cups Flour</td>
<td id="fillingSugar" >7/8 cups Superfine Sugar</td>
<td id="glazeWater" >6 Tbsp Milk</td>
</tr>
<tr>
<td id="doughBrownSugar" >1/4 cup Brown Sugar</td>
<td id="fillingCocoaPowder" >1 Tbsp Cocoa Powder</td>
<td id="glazeCocoaPowder" >4 Tbsp Cocoa Powder</td>
</tr>
<tr>
<td id="doughSalt" >1 1/2 tsp Salt</td>
<td id="fillingSalt" >1/4 tsp Salt</td>
<td id="glazeCornSyrup" >1 Tbsp Corn Syrup</td>
</tr>
<tr>
<td id="doughYeast" >1 1/2 tsp Yeast</td>
<td id="fillingButter" >6 Tbsp Buter, melted, divided</td>
<td id="glazeButter" >2 Tbsp Butter, melter</td>
</tr>
<tr>
<td id="doughEgg" >1 egg + 1 yolk</td>
<td id="fillingVanilla" >1 tsp Vanilla Extract</td>
<td id="glazePowderedSugar" >4 cups Powdered Sugar</td>
</tr>
<tr>
<td id="doughWater" >3/4 cup Water</td>
<td></td>
<td id="glazeVanilla" >1 tsp Vanilla</td>
</tr>
<tr>
<td id="doughPeanutButter" >3/4 cup Peanut Butter</td>
<td></td>
<td id="glazeSalt" >1/4 tsp Salt</td>
</tr>
<tr>
<td></td>
<td></td>
<td id="glazePeanutButter">2 Tbsp Peanut Butter</td>
</tr>
</table>
<!--recipe instructions-->
<h4>Dough Instructions:</h4>
In a stand mixer fitted with the paddle attachment, combine all dough dry ingredients. Beat the egg and yolk with the water and add to the blended dry ingrdients. Mix on medium speed for 3 minutes. Switch to the dough hook and add the peanut butter. Continue to mix on medium speed until all of the peanut butter is absorbed and the dough cleans the side of the bowl. Knead the dough for 4 minutes. Remove the dough from the mixer and form into a ball. Return the dough to the bowl and cover. Allow to rise until double, about 1 hour.<br />
<h4>Filling Instructions:</h4>
Combine sugar, cocoa powder, and salt in a bowl. Stir in 2 Tbsp (28g) melted butter and vanilla until the mixture resembles wet sand. Set aside.<br />
<h4>Assembly Instructions:</h4>
Preheat oven to 350°F.<br />
Grease a dark 9" square baking dish, line with parchment paper, and grease the parchment. Set aside.<br />
Roll the risen dough into a rectangle 1/4" thick, approximately 15" by 12", with the long side parallel to the counter edge. Brush with 2 Tbsp (28g) melted butter, leaving a 1/2" border on the far edge. Sprinkle the dough evenly with the filling, then press the filling firmly into the dough. Carefully roll the dough away from you into a tight log, and pinch the seam to seal it.<Br />
Roll the log seam side down, and cut into 9 equal pieces. Arrange the pieces evenly in the prepared pan. Brush the tops of the buns with the remaining 2 Tbsp (28g) melted butter. Cover loosely with plasic wrap and let rise until double, about 45 minutes-1 hour.<br />
Remove the plastic wrap and bake the buns until the edges are "well-browned", about 24 minutes. Loosen the buns from the sides of the pan with a plastic knife and let cool for 5 minutes.<Br />
Invert a large plate over the pan. Using potholders, flip the plate and pan upside down, then remove the pan and the parchment paper. Replace the pan and reinvert. Allow to cool for an additional 5 minutes while you prepare the glaze.<br />
<h4>Glaze Instructions:</h4>
Whisk together the water, peanut butter, butter, corn syrup, and cocoa powder in a microwave safe bowl. Microwave until the mixture boils, about 2-3 minutes. Pour the hot mixture over the powdered sugar and whisk until smooth.<Br />
Apply the hot glaze to the buns and enjoy.<br />
<span class="attribution"><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Chocolate-Filled Peanut Butter Buns</span>
<span itemprop="recipeYield">9 buns</span>
<span itemprop="description">A rich peanut butter dough spiraled around a sugary chocolate filling and drizzled with a sweet chocolate glaze.</span>
<span itemprop="cookTime">00:24:00</span>
<span itemprop="prepTime">02:30:00</span>
<span itemprop="ingredients">3 cups Flour</span>
<span itemprop="ingredients">1/4 cup Brown Sugar</span>
<span itemprop="ingredients">7/8 cup Superfine Sugar</span>
<span itemprop="ingredients">5 Tbsp Cocoa Powder</span>
<span itemprop="ingredients">2 tsp Salt</span>
<span itemprop="ingredients">2 1/4 tsp (1 package) Yeast</span>
<span itemprop="ingredients">1 Egg</span>
<span itemprop="ingredients">1 Egg Yolk</span>
<span itemprop="ingredients">1 1/8 cup Water</span>
<span itemprop="ingredients">1/2 cup Butter</span>
<span itemprop="ingredients">2 tsp Vanilla</span>
<span itemprop="ingredients">1 Tbsp Corn Syrup</span>
<span itemprop="ingredients">4 cups Powdered Sugar</span>
<span itemprop="ingredients">7/8 cups Peanut Butter</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-47717570070643810512015-08-17T16:34:00.002-06:002016-08-07T12:54:49.363-06:00The BEST Low-Carb Bread EVER!!!<html>
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<title>DLD: The BEST Low-Carb Bread EVER!!!</title>
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<img alt="" data-pin-id="238339005257914048" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg0VlQJeW4NB6w8wOzbaYJncpohX12Qvn6jGp0kEVQfUmdrGQufFhcpIx33okcN2N8MaQTUhbccbjKBnBVhVwKovDiZy6dSLD9_Z9ac2Qj_bks3Fj3AGapqv-B6MrraIN4cA-UQICV5w/s640-Ic42/pinnable+image2.png" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://www.simplyrecipes.com/wp-content/themes/simply/assets/i/blank.gif" />
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<h1>
Updated 3/9/2016 to include pictures of pizza made with this dough as the crust.</h1>
<div class="first">
I have finally posted the tutorial for this recipe. To be honest, this is the longest I have ever worked on a recipe, and I only got it where I think I want it about a month ago. As you can guess by the title of this post, the following recipe is for low-carb bread.</div>
My quest for a good recipe for low-carb bread started two and a half years ago when my two oldest sons were diagnosed with CSID (congenital sucrase-isomaltase deficiency). This disease creates, in very short terms, starch and sugar intolerance. After I got over the initial period of shock and decided to start making recipes—some of which are on this blog—I realized that a really good bread would be hard to find.<br />
The main reason for this is that bread is mostly made up of wheat flour, which is about 75% starch, which is a big no-no for my kids. Low-carb breads, for the most part, rely on almond flour or coconut flour, and wind up more like quick breads or cakes than fluffy white bread. My goal was to find/write a recipe for bread which fit the following criteria:<br />
<ol>
<li>Would be low in digestible carbohydrates.</li>
<li>Would have a bite & chew similar to that of "regular" bread.</li>
<li>Would be made of easy-to-purchase ingredients.</li>
<li>Would be leavened by yeast fermentation.</li>
<li>Looked, smelled, and tasted good.</li>
<li>Could be used in all applications like wheat bread.</li>
</ol>
I scoured the internet for recipes, and even tried a few out, but I wasn't ever really happy with what I found. There were some common elements to all of the recipes, so I decided to use those to create my own recipe.<br />
<br />
<a name='more'></a>
<div class="img">
<!--add a picture of pulling apart a slice of bread-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUgLYHAk87QiEycgzXrrd2YCRT-PqXUEswOufafOJpgxiQ27itd-NJgdqaYFJjyT5H7YwQqBRNkTVBDObFFxiNrPA0CoKIbTR2ULshbmTrYSaAlRXZRNZIRLD_NHyEdKBkWmAmpXcMjo/s1600/2-pulling+apart+bread.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of my son pulling apart a piece of bread" data-pin-id="238339005257557743" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUgLYHAk87QiEycgzXrrd2YCRT-PqXUEswOufafOJpgxiQ27itd-NJgdqaYFJjyT5H7YwQqBRNkTVBDObFFxiNrPA0CoKIbTR2ULshbmTrYSaAlRXZRNZIRLD_NHyEdKBkWmAmpXcMjo/s320/2-pulling+apart+bread.jpg" /></a>
</div>
<br />
There were quite a few false starts, but eventually I came up with the recipe listed below. To be honest, this almost smells better than wheat bread when it is baking. The flavor is subtle, and not at all unpleasant. Texture-wise, this bread is chewier than wheat bread, but when toasted you can't tell a difference. I have used this bread to make everything from French Toast to zweiback (Melba Toast)to bread crumbs for meatballs. You can even use it to make a sandwich.<br />
I use this dough (with only one or two very minor modifications) to make <a data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KQQWUMxySAIZc3l0ew344AAvsqsYRQnmpyfyavv4_MHeytqKyNX6y9MAUE5nXJxNqHTUB6tmJqDzrr0PS_ZwollA0umM8eZOQqDCa5Till-N-S7QuMmXfo5qtpPgZfj1QcieWlMd71M/s1600/3-a+pizza.jpg" target="#_blank"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! One-of-a-kind recipe for low-carb sandwich bread." data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KQQWUMxySAIZc3l0ew344AAvsqsYRQnmpyfyavv4_MHeytqKyNX6y9MAUE5nXJxNqHTUB6tmJqDzrr0PS_ZwollA0umM8eZOQqDCa5Till-N-S7QuMmXfo5qtpPgZfj1QcieWlMd71M/s320/3-a+pizza.jpg" style="display: none;" />pizza crusts</a> and tortillas. You could use it to make cinnamon rolls or baguettes.<br />
<div class="img">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkExfhqbVde3CVKTc_hwiLhtu4HOP00Q8yHML62qp-2nhuzTD6qQ2ELwGf3mqxRha7TwbHuAc0zIWotPuhLHs3HQkzDl7jPBMi1sPOO5TfoUnlRnG9mKQO7nXEqCZJe9Ja9x9XoSf92k/s640-Ic42/20160220_175009.jpg"><img alt="" data-pin-id="238339005257914059" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkExfhqbVde3CVKTc_hwiLhtu4HOP00Q8yHML62qp-2nhuzTD6qQ2ELwGf3mqxRha7TwbHuAc0zIWotPuhLHs3HQkzDl7jPBMi1sPOO5TfoUnlRnG9mKQO7nXEqCZJe9Ja9x9XoSf92k/s800-Ic42/20160220_175009.jpg" title="Dinner in the Life of a Dad—The BEST Low-Carb Pizza Crust EVER!! Just like a "real" pizza crust but so much better." /></a>
<span class="emphasis">For Pizza</span>: I use between 1 and 1 1/2 pounds of dough for a 13" pizza, depending on how thick I want the crust to be. No dough modifications are necessary. After the dough has finished kneading, let it rest for 40 minutes before rolling/stretching into your desired pizza shape. Top like you would a normal crust, and bake. I recommend baking at 525°F until the cheese is starting to brown, about 5-10 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxOVBnaJDAiQ4-goMz3aFkuyAVbAS51e58_6wS2MgeQ17o83yhBF74n3n5LaVPZR19NtG6ehiNGzIDEi7eowSBFi-uzKmjQl3_JbTiMbmGdeD2PrhJAGwKXJRBbCLZo7WUAnboOtAYzQ/s800-Ic42/20160220_174312.jpg"><img alt="" data-pin-id="238339005257914063" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxOVBnaJDAiQ4-goMz3aFkuyAVbAS51e58_6wS2MgeQ17o83yhBF74n3n5LaVPZR19NtG6ehiNGzIDEi7eowSBFi-uzKmjQl3_JbTiMbmGdeD2PrhJAGwKXJRBbCLZo7WUAnboOtAYzQ/s800-Ic42/20160220_174312.jpg" title="Dinner in the Life of a Dad—The BEST Low-Carb Pizza Crust EVER!!" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0Wb1UVhQcs20UjBmbLmy8ydFNDejW5WaNBQNIzbbjcfNS9N2791Pk0uh80N7LbwMP1BpHm0C1IfCee1ZY_sc4_CdMY5H4IksTWvtsclarkvcIVa1R0W467cvn6iP9sjnlmYsbKC4qo/s800-Ic42/20151210_162008.jpg"><img alt="" data-pin-id="238339005257914068" data-pin-url="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0Wb1UVhQcs20UjBmbLmy8ydFNDejW5WaNBQNIzbbjcfNS9N2791Pk0uh80N7LbwMP1BpHm0C1IfCee1ZY_sc4_CdMY5H4IksTWvtsclarkvcIVa1R0W467cvn6iP9sjnlmYsbKC4qo/s640-Ic42/20151210_162008.jpg" title="Dinner in the Life of a Dad—The BEST Low-Carb Dough used to make tortillas. Replace the yeast with baking powder." /></a>
<span class="emphasis">For Tortillas</span>: I use 1 pound of dough for 10 tortillas. The only dough modification is to replace the yeast with baking powder. If you have access to a <i>very</i> finely ground almond flour, I would use it here. When the dough has finished kneading, let it rest for 30 minutes before splitting into ten equal portions. Roll the portions into tight balls and allow to rest a further 15 minutes. Dust the countertop with flour (or oat flour if you cannot use wheat flour) and roll into a 9-10" circle. Cook the tortillas in a hot skillet until a few brown spots appear, about 30 seconds per side.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiUcuor5ieANLzMLaqCXRk_pLMwmvSRSt2AGJPjNSoCB70GLgVKQ378OrD28YH9Cs4wHTUjZHzAWRKkJIxaEk-yojhr3fp9ka_IDHS8uS6feAMIXgFTqgN3pBYQ7DnjdzGFG1mDa_h2I/s800-Ic42/20151210_171422_HDR.jpg"><img alt="" data-pin-id="238339005257914070" data-pin-url="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiUcuor5ieANLzMLaqCXRk_pLMwmvSRSt2AGJPjNSoCB70GLgVKQ378OrD28YH9Cs4wHTUjZHzAWRKkJIxaEk-yojhr3fp9ka_IDHS8uS6feAMIXgFTqgN3pBYQ7DnjdzGFG1mDa_h2I/s640-Ic42/20151210_171422_HDR.jpg" title="Dinner in the Life of a Dad— The BEST Low-Carb Dough used to make tortillas. Cook in a hot skillet for 30 seconds per side. These are awesome!" /></a>
</div>
The possibilities are—almost—endless.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxN1f_KT5go5AsTHACF3-qY8GNj0eN1vsFSAb63XtHyU9yy8JXEw5VdMrNb0IXaIWNijA7OjGvM3YkinmYwZVR7JW7s3O2mDc6ZcDRN87xBBuzncgiljVUVXpGqgMk6XkylxRvUo_zqsY/s1600/3-lots+of+sliced+bread.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Just like regular bread!" data-pin-id="238339005257557745" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxN1f_KT5go5AsTHACF3-qY8GNj0eN1vsFSAb63XtHyU9yy8JXEw5VdMrNb0IXaIWNijA7OjGvM3YkinmYwZVR7JW7s3O2mDc6ZcDRN87xBBuzncgiljVUVXpGqgMk6XkylxRvUo_zqsY/s320/3-lots+of+sliced+bread.jpg" /></a>
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<br />
By the way, this recipe is for a 2.5 lb loaf of bread, which perfectly fits my 12" long loaf pan. For a 8" or 9" loaf pan you would probably need to use a 2 lb batch. Also, 1 pound of dough makes enough dough for 1 medium-largish pizza or six 8" tortillas. For pizza, replace the egg with 3 Tbsp water. For tortillas, no changes are necessary.<br />
<br />
</div>
<a href="https://www.blogger.com/blogger.g?blogID=7280823083625120091#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<input id="showNotes" name="seeNotes" onclick="hideNotes()" type="radio" value="Show Notes" />Show Notes
<input id="hiddenNotes" name="seeNotes" onclick="hideNotes()" type="radio" value="Hide Notes" />Hide Notes
<br />
<div class="tutorial">
<h1>
Step 1:</h1>
<!--insert picture of dry ingredients, possibly already in the mixing bowl-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k5io5eC2i2AdrtyTS6lormCfunmt8wyfh1fPYyTCSZSIs-PnQgMTtX3oRdi-NtL-GVEtgLVBEF6tNJtnf1JvBruk_5Qfl-7LL6Xoy7U4XVqP6QY7g6rdkw_WdZkK9rKcsjT2SNKGNdU/s1600/4-dry+ingedients.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of the dry ingredients on a plate" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k5io5eC2i2AdrtyTS6lormCfunmt8wyfh1fPYyTCSZSIs-PnQgMTtX3oRdi-NtL-GVEtgLVBEF6tNJtnf1JvBruk_5Qfl-7LL6Xoy7U4XVqP6QY7g6rdkw_WdZkK9rKcsjT2SNKGNdU/s320/4-dry+ingedients.jpg" /></a><br />
Combine the <span class="emphasis">oat flour</span>, <span class="emphasis">gluten</span>, <span class="emphasis">almond flour</span>, <span class="emphasis">coconut flour</span>, <span class="emphasis">dextrose</span>, <span class="emphasis">yeast</span>, and <span class="emphasis">salt</span>.<br />
<!--show the blended dry ingredients-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PQLJ_LoxvuSzYkl8kkj30UT_nVzhFTPLWkMdkjXCuykqw3C86kjSkHk2Rukt8p_XWN2-DXeRfBy-J_5sa_TdYBFIJqmzPo4YiFGuLPoUydlyUw7crrp0VoivkTX04xf3r-628Qt4ZuA/s1600/5-blended+dry.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Blend the dry ingredients together for consistent dough." data-pin-id="238339005257557749" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PQLJ_LoxvuSzYkl8kkj30UT_nVzhFTPLWkMdkjXCuykqw3C86kjSkHk2Rukt8p_XWN2-DXeRfBy-J_5sa_TdYBFIJqmzPo4YiFGuLPoUydlyUw7crrp0VoivkTX04xf3r-628Qt4ZuA/s320/5-blended+dry.jpg" /></a><br />
Use the <span class="emphasis">paddle attachment</span> of your stand mixer, and blend the ingredients on <span class="emphasis">low speed for 2-4 minutes</span>, or until they are <span class="emphasis" style="color: red;">completely</span> blended.<br />
<br />
<h1>
Step 2:</h1>
<!--insert picture of water and egg-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgA1kPG0Oi639SSutN0o4-_zFrEJYQ_u4WYVsCtLueCJthVLW1H_auH1XSizDOyd_f2OAk6dODeurXfKlN8UWMDSdB3zNuHHR83asHf3QoD-gqaidXCRlO982Zq2BpLJdEemwcOiX0MU/s1600/6-wet+ingredients.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of water and egg" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgA1kPG0Oi639SSutN0o4-_zFrEJYQ_u4WYVsCtLueCJthVLW1H_auH1XSizDOyd_f2OAk6dODeurXfKlN8UWMDSdB3zNuHHR83asHf3QoD-gqaidXCRlO982Zq2BpLJdEemwcOiX0MU/s320/6-wet+ingredients.jpg" /></a><br />
Still using the paddle, and still mixing on low speed, add the <span class="emphasis">water</span> and <span class="emphasis">egg</span>.<br />
<!--picture of dough right after adding the water-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrCbGVC0iBKG1PsBBSz_CnfI_HoN75HTklwyQLXlmGCytrX-RqVOPuGv7534duzKE8hGz-NkIAJTUccpi7Sdkc70cQnSOP-N1-iolARKqNT2PaoxLNdN2X43y-NZe_zVK3bcMzPuGVrg/s1600/7-just+added+the+liquid.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! The dough starts out looking like cookie dough, but changes into bread dough as you mix it." data-pin-id="238339005257557751" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrCbGVC0iBKG1PsBBSz_CnfI_HoN75HTklwyQLXlmGCytrX-RqVOPuGv7534duzKE8hGz-NkIAJTUccpi7Sdkc70cQnSOP-N1-iolARKqNT2PaoxLNdN2X43y-NZe_zVK3bcMzPuGVrg/s320/7-just+added+the+liquid.jpg" /></a><br />
The dough will look like wet sand right after you add the water, but will start to come together as you continue mixing. <span class="emphasis">Mix the dough with the paddle</span> until it starts to climb up and hold itself together, about <span class="emphasis">4-5 minutes</span>.<br />
<!--picture of dough after finished with the paddle-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc5AItVG2c739fcWVkoNFWAhYHuTqt62SaGXz5PMyznFKOF3PzahGQ-R0rlYtfhe-HrHc1t9iV6FGaYz6pQOb3hUjaQF0zMhITkTgl6QsbEF1lGDBB0klLRnvMrNQ4fSCTwk-t7LoSvE/s1600/8-finished+with+the+paddle.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Started out looking like cookie dough, now it starts to look like bread dough." data-pin-id="238339005257557754" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc5AItVG2c739fcWVkoNFWAhYHuTqt62SaGXz5PMyznFKOF3PzahGQ-R0rlYtfhe-HrHc1t9iV6FGaYz6pQOb3hUjaQF0zMhITkTgl6QsbEF1lGDBB0klLRnvMrNQ4fSCTwk-t7LoSvE/s320/8-finished+with+the+paddle.jpg" /></a><br />
<br />
<h1>
Step 3:</h1>
Turn the mixer off and <span class="emphasis">switch to the dough hook</span>. Knead the dough on <span class="emphasis">medium-low speed for 7 minutes</span>.<br />
<!--add picture of keeping the dough on the hook-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KUXYw8UxSq3BfaB2aMN0lNRz_3Y3CkDOLDOGMxeBbfKroLCbkoHceU8LjP0BPrmXJqUE09ZEGrH6WnI01n81e9iQpYkA_-JCHZdhWBu3WRb0-Zm_hw4y7E94ZKEsPG9_wbWvXqULpFM/s1600/9-helping+with+the+hook.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Transforms from cookie-dough-like to bread-dough-like." data-pin-id="238339005257557757" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KUXYw8UxSq3BfaB2aMN0lNRz_3Y3CkDOLDOGMxeBbfKroLCbkoHceU8LjP0BPrmXJqUE09ZEGrH6WnI01n81e9iQpYkA_-JCHZdhWBu3WRb0-Zm_hw4y7E94ZKEsPG9_wbWvXqULpFM/s320/9-helping+with+the+hook.jpg" /></a><br />
<span class="notes">Depending on how long the dough was mixed with the paddle, you may have to "encourage" the dough to stay on the hook with a spatula. You may find that increasing the speed momentarily to medium will help keep it on the hook.<br />
During this first kneading step it is important to keep the dough on the hook to start developing the gluten structure.<br />
The gluten is what holds this dough together—almond flour, coconut flour, and oat flour do not contain gluten, and so are unlikely to form a cohesive dough by themselves. Gluten is acting as the glue holding the dough together.</span><br />
<br />
<h1>
Step 4:</h1>
<!--picture of shortening or shortening being added to the dough-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PJ_plfP_nG-13G7_z4e8iE4OgFOySJnsEj0Xwiwma0CbrauJ1xACCtei5p756Dk7o69guzgOM_lOP0XWIidHJnXsiTk4QVGwFxf9YOvtVZr6HM8Sc_HI_i55ySnzc3MURMpoQhUqm2M/s1600/10-shortening.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! 20g of shortening in a small bowl" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PJ_plfP_nG-13G7_z4e8iE4OgFOySJnsEj0Xwiwma0CbrauJ1xACCtei5p756Dk7o69guzgOM_lOP0XWIidHJnXsiTk4QVGwFxf9YOvtVZr6HM8Sc_HI_i55ySnzc3MURMpoQhUqm2M/s320/10-shortening.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCl_nUlhdogJdCw-J0_5aejtxiC4W_vp9v8biD_nq1PGhSD5CxTNk6doCUJuSjNQhk74IEWNp-bDhoEzNW1pfyanI3kGstHxgKJVnQgPHHG9M7F4BcEWfgxJuExX2WMxa3L8JgsAG9fQ/s1600/11-adding+the+shortening.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! add the shortening to the bottom of the bowl" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCl_nUlhdogJdCw-J0_5aejtxiC4W_vp9v8biD_nq1PGhSD5CxTNk6doCUJuSjNQhk74IEWNp-bDhoEzNW1pfyanI3kGstHxgKJVnQgPHHG9M7F4BcEWfgxJuExX2WMxa3L8JgsAG9fQ/s320/11-adding+the+shortening.jpg" /></a><br />
Turn off the mixer and <span class="emphasis">add the shortening</span>. (You may find it helpful to "tuck" the shortening under the dough. This will help keep it from creeping up the side of the bowl.)<br />
Return the mixer to <span class="emphasis">medium-low speed</span> and knead an additional <span class="emphasis">7 minutes</span>.<br />
<span class="notes">During this time a few things will happen—As the dough starts to absorb the fat, it will lubricate the gluten strands and the dough will start to relax. As the fat mixes into the dough, the dough will start to look sticky and tacky.</span>
<!--show close up picture of the stick-looking dough-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHthASefPW2tWgRe929W3nHV4_QxPY1uC1t11-uJz1S0SEybOu3ANsS-hfMFoqWEpQ0Z88WuE4aHVUyZK1iJfoxWuXRS63ctlbIJTLSWWWpA5dLHLl1IDCDxSBaZarJBzrunvVksvci6A/s1600/12-the+dough+looks+sticky.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! the dough looks sticky before all the fat is mixed in" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHthASefPW2tWgRe929W3nHV4_QxPY1uC1t11-uJz1S0SEybOu3ANsS-hfMFoqWEpQ0Z88WuE4aHVUyZK1iJfoxWuXRS63ctlbIJTLSWWWpA5dLHLl1IDCDxSBaZarJBzrunvVksvci6A/s320/12-the+dough+looks+sticky.jpg" /></a><br />
<span class="notes">Do NOT add additional flour! The stickiness will disappear as the fat mixes in more completely.</span>
<!--picture of properly kneaded dough-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqtWQprUOb4eBkBrQSanUZZCitMfMX55DryHcYXkYZbXTo3XPM7FuWjqhA7qiUtczTR3krEmf1dcp8ZlFVjI1VCdpgld4K2sxBbLRe_zhe-Xyv6yZ88AmK_FE_hW-pSZPrUgs4-NIa6w/s1600/13-finished+kneading.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! This dough looks just like regular bread dough." data-pin-id="238339005257557761" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqtWQprUOb4eBkBrQSanUZZCitMfMX55DryHcYXkYZbXTo3XPM7FuWjqhA7qiUtczTR3krEmf1dcp8ZlFVjI1VCdpgld4K2sxBbLRe_zhe-Xyv6yZ88AmK_FE_hW-pSZPrUgs4-NIa6w/s320/13-finished+kneading.jpg" /></a><br />
<span class="notes">Once the dough has finished kneading, pull off a small piece and try to stretch it between your fingers. It should form a slightly translucent membrane.</span>
<!--picture of gluten window-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iLNGMVHnBx-EIEfOEgwqHNa45Luo8XaQl0Y7DmKAKDKN4CLsuqEJaTtrg2res2hBMojF_ACkLiDHNmPaap1sh_j78w_ngLTuFcTF8mfYCu3VVwWI4hG7_GprX0WiBxlnRUxSZGPCY2U/s1600/14-window+pane.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! The only recipe that yields dough with a good gluten network." data-pin-id="238339005257557766" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iLNGMVHnBx-EIEfOEgwqHNa45Luo8XaQl0Y7DmKAKDKN4CLsuqEJaTtrg2res2hBMojF_ACkLiDHNmPaap1sh_j78w_ngLTuFcTF8mfYCu3VVwWI4hG7_GprX0WiBxlnRUxSZGPCY2U/s320/14-window+pane.jpg" /></a><br />
<span class="notes">If it doesn't, or starts to break before you can see light through it, knead the dough some more. It is especially important to have well developed gluten in this dough because if you don't your beautiful bread will shred as it rises.</span>
<br />
<h1>
Step 5:</h1>
<!--picture of cloaked dough ball-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCX8SJlt3A0l5GGzXvzyDbT51iuVHYV1otTTAgBikcIRT6LnCR4nmYgmTo4qOY942dndOXyCsztenoBDgO5iILoDsUMJOAIPtFltxvn1Vc76F8haQEXU_LUIqsdYNw-oLty4M1XB5fAU/s1600/15-gluten+cloak.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Cloaking the dough helps it rise better." data-pin-id="238339005257557770" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCX8SJlt3A0l5GGzXvzyDbT51iuVHYV1otTTAgBikcIRT6LnCR4nmYgmTo4qOY942dndOXyCsztenoBDgO5iILoDsUMJOAIPtFltxvn1Vc76F8haQEXU_LUIqsdYNw-oLty4M1XB5fAU/s320/15-gluten+cloak.jpg" /></a><br />
Take the dough out of the mixing bowl and form it into a ball. Lightly cup the dough in your hands and move it in circles on the counter. You are trying to tighten the surface of the dough ball. This is called creating a "
<a href="https://www.google.com/?gws_rd=ssl#q=gluten+cloak" target="_blank">gluten cloak</a>," or "cloaking."<br />
Spray a very fine mist of nonstick spray in the mixing bowl to lightly grease it, and return the dough to the bowl. <span class="emphasis">Cover with a piece of plastic</span> (or plastic grocery bag as I normally do when I'm not taking pictures), and allow to sit on the counter for <span class="emphasis">20 minutes</span>.<br />
<!--picture of mixing bowl covered with plastic wrap or with plastic grocery sack-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIGqXW2gnj38jRxPUewfRZ3baYEMhZLPKJxZBJ-WhTymPObQQJOKYe2HjIeBkdeLyiAEaKnaQOMNbwDDN8jovxojBLtM3Bg4zpEsxyqTyXrQ680PPKjopq8_DG8bYYwqJk_Abo8xAS5k/s1600/16-resting.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of the dough before resting" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIGqXW2gnj38jRxPUewfRZ3baYEMhZLPKJxZBJ-WhTymPObQQJOKYe2HjIeBkdeLyiAEaKnaQOMNbwDDN8jovxojBLtM3Bg4zpEsxyqTyXrQ680PPKjopq8_DG8bYYwqJk_Abo8xAS5k/s320/16-resting.jpg" /></a><br />
<span class="notes">"You are not trying to let the dough rise at this stage. Instead you are letting the gluten relax, which will make it much easier to shape the loaf later on. This dough has an intentionally high gluten content, and we have just been mixing the dough for a long time. It needs to have a rest to relax that gluten.</span><br />
<!--picture of rested dough in the bowl-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXxEnI5Kgr-AuBqgata3eQbS-EZw5Cm_tn8gIy41zJusXWlXN-QkFbjhZXDxCtQ5CxHXFUG8kN-SEk4XstK4Ffp8OY4NzNrZQYItBVwu1bO7R9z2IIbMBoIePW5o8fQM1s6J0Rxkk-go/s1600/17-finished+resting.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Let the dough shape after mixing to make shaping easier." data-pin-id="238339005257557773" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXxEnI5Kgr-AuBqgata3eQbS-EZw5Cm_tn8gIy41zJusXWlXN-QkFbjhZXDxCtQ5CxHXFUG8kN-SEk4XstK4Ffp8OY4NzNrZQYItBVwu1bO7R9z2IIbMBoIePW5o8fQM1s6J0Rxkk-go/s320/17-finished+resting.jpg" /></a><br />
<br />
<h1>
Step 6:</h1>
<!--picture of rolled out dough-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPiURSskfUYxenYWZzZvTtkCJSKBEXIo3Sl_yhxi1rch7Dcv8TmfMQU-zPVSTEUzdopIpbv1mX2guPyDgsExaiXV6nSqIHN7SJgLL3AWGuRGTb7EIhs0qL2pCuulZK1lvY5PZ0lbFujQ/s1600/18-roll+out+the+dough.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of the dough rolled out into a rectangle" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPiURSskfUYxenYWZzZvTtkCJSKBEXIo3Sl_yhxi1rch7Dcv8TmfMQU-zPVSTEUzdopIpbv1mX2guPyDgsExaiXV6nSqIHN7SJgLL3AWGuRGTb7EIhs0qL2pCuulZK1lvY5PZ0lbFujQ/s320/18-roll+out+the+dough.jpg" width="250" /></a><br />
After the 20 minute rest, dump the dough out onto the counter and <span class="emphasis">roll it into a long rectangle</span>, the same width as your loaf pan and twice as long.<br />
<!--picture of rolled up dough-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tnWma5e_MtZS9hOnSGMDDVscTKSQomtamOPJXT3cZNlUXrCZf7PcRDCSQ-nXw8YyEzKZG4Y-3pXh8WSzcVbT6VE5oT-tFLW8u4FB-lNlAsbWEWYPYfbcwtBIZ75AiktPB3GmdGqGgag/s1600/19-roll+up+the+dough.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Rolling the dough into a log creates a perfectly shaped loaf." data-pin-id="238339005257557775" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tnWma5e_MtZS9hOnSGMDDVscTKSQomtamOPJXT3cZNlUXrCZf7PcRDCSQ-nXw8YyEzKZG4Y-3pXh8WSzcVbT6VE5oT-tFLW8u4FB-lNlAsbWEWYPYfbcwtBIZ75AiktPB3GmdGqGgag/s320/19-roll+up+the+dough.jpg" /></a><br />
<span class="emphasis">Roll up the dough tightly</span>, taking care to avoid creating any air pockets that will form holes in the loaf when it bakes.<br />
<!--picture of dough in the pan, covered with plastic-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYUuGFRi_-pbdwA6KvUdlw0qrCJwL9R6L5TAQvWXzZsRqu-YYWo07vkrjZTe3am1e6xoJpX-aVuu6CwfpGuHGrYN4d5K4jz45qsoJAKP2BtJHXEn28rvBAZefSFd8a4qAMGAlrmiXoZ0/s1600/20-rising.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of the dough in the pan waiting to rise" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYUuGFRi_-pbdwA6KvUdlw0qrCJwL9R6L5TAQvWXzZsRqu-YYWo07vkrjZTe3am1e6xoJpX-aVuu6CwfpGuHGrYN4d5K4jz45qsoJAKP2BtJHXEn28rvBAZefSFd8a4qAMGAlrmiXoZ0/s320/20-rising.jpg" /></a><br />
Transfer your loaf to the <span class="emphasis">well-greased loaf pan</span>. Cover again with plastic.<br />
<br />
<h1>
Step 7:</h1>
<!--pictures of the loaf rising, possibly a .gif every 5 minutes?-->
Now you need to <span class="emphasis">let the dough rise</span> until it is the desired size of the finished loaf.<br />
This will take <span class="emphasis">40 minutes to an hour</span>, depending on the temperature of your kitchen.<br />
Yes, I realize this goes against most bread baking procedure, but <span class="emphasis" onclick="ovenSpring()" style="border-color: red; border-style: solid; border-width: 0.15em;">click here to read why</span>.<br />
<br />
By the way, now would be a really good time to preheat your oven to 375°F.<br />
<br />
<h1>
Step 8:</h1>
<!--picture of the risen loaf-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL22I8Y7JRfnOs7aTA1CgvOOeWdeyxyzmQWGX8qsdWz439iKga5plnLaJBHosaac9Oz-k0AdsneRbpmX2uymnPM5m4FovQM2KERT8x3VdFRdlfmXCREx807yy5mjzO5Y3fX8wljVIvB1c/s1600/21-finished+rising.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! side view of the fully risen loaf" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL22I8Y7JRfnOs7aTA1CgvOOeWdeyxyzmQWGX8qsdWz439iKga5plnLaJBHosaac9Oz-k0AdsneRbpmX2uymnPM5m4FovQM2KERT8x3VdFRdlfmXCREx807yy5mjzO5Y3fX8wljVIvB1c/s320/21-finished+rising.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGsN4M1jxO84tyetEuaPFiykbajcrLErjmC9JE89XgfPh3LFgrfatcenETGUr1FQN_yAeyi6qedWz5Z6a-si7De7qwc57iMvxYFwmvdOo1bKXLP54iEIgJYpN2mY1mh2_lk3v_osn7N8/s1600/22-finished+rising.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! overhead picture of the fully risen loaf" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGsN4M1jxO84tyetEuaPFiykbajcrLErjmC9JE89XgfPh3LFgrfatcenETGUr1FQN_yAeyi6qedWz5Z6a-si7De7qwc57iMvxYFwmvdOo1bKXLP54iEIgJYpN2mY1mh2_lk3v_osn7N8/s320/22-finished+rising.jpg" /></a><br />
Once the dough has risen to your satisfaction,<br />
use a sharp knife or razor to <span class="emphasis">score the surface of the loaf 1/4" deep</span>.<br />
<br />
For a really good tutorial on scoring bread, visit <a href="https://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009" target="_blank">TheFreshLoaf</a><br />
<!--picture of scoring the dough with a razor-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YVyz5HtZ3H2263WkGYZ97FaF2YqzmY3W14ZhWDpfrJm1hOTDAXvaXiaEdEbwJoOpE-K5Ca2rFh32GT1J2yEJAaj0bL4tvDpSIOpJi7MD1zdHCJ4Khq7PyxpK8_wFlTTsf1glsTU2GEo/s1600/23-scoring.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! When slashing a loaf, hold the knife almost parallel to the counter." data-pin-id="238339005257557777" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YVyz5HtZ3H2263WkGYZ97FaF2YqzmY3W14ZhWDpfrJm1hOTDAXvaXiaEdEbwJoOpE-K5Ca2rFh32GT1J2yEJAaj0bL4tvDpSIOpJi7MD1zdHCJ4Khq7PyxpK8_wFlTTsf1glsTU2GEo/s320/23-scoring.jpg" /></a>
<!--picture of bread ready for baking-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uWSbrfcKnJa7EovIi24wPA_COSo4FahfFUuX6w8HHL1h5QstpSnpz25vAWIWc9Kits0qiVUJ9B4SJI-y6q7zNZy_SltL7WDOsk31ngec0_Fjx7qreBr7kQC3tqvYxDSPiSmp122cUM0/s1600/24-before+baking.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Slashing the top let you control how the bread looks when it bakes." data-pin-id="238339005257557782" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uWSbrfcKnJa7EovIi24wPA_COSo4FahfFUuX6w8HHL1h5QstpSnpz25vAWIWc9Kits0qiVUJ9B4SJI-y6q7zNZy_SltL7WDOsk31ngec0_Fjx7qreBr7kQC3tqvYxDSPiSmp122cUM0/s320/24-before+baking.jpg" /></a><br />
<br />
<h1>
Step 9:</h1>
<!--picture of bread in the oven-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xEdGToKFRmyhTdfLb6uisZ9Ujx4h1O2HsQ1m5TJGGH4GO2bUT_dPr3GsqinzYoulhYSnJJSzNO_ysuPCh3SX2I2bmvexlALzRaejntos7XnuZwbzIBuG20sb5pMqd5UARG6S2o6oVJI/s1600/25-baking.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! picture of the loaf in the oven, showing the lack of oven spring" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xEdGToKFRmyhTdfLb6uisZ9Ujx4h1O2HsQ1m5TJGGH4GO2bUT_dPr3GsqinzYoulhYSnJJSzNO_ysuPCh3SX2I2bmvexlALzRaejntos7XnuZwbzIBuG20sb5pMqd5UARG6S2o6oVJI/s320/25-baking.jpg" /></a><br />
Bake the bread in the middle of a <span class="emphasis">375°F oven for 45-55 minutes</span>, or until the bread is done.<br />
<span class="notes">I'm sorry be inexact. If you really want a better way, the internal temperature should be at least 204°F.<br />
<!--picture of thumping the bottom of the baked loaf, doesn't have to be with hot bread.-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJnZNDZVHuXDhaB_FMWuE6kGQkSRqs6FBq54veZzlK-nYD6pc90k7xXcUnE_Mz9md1zWPoeVx97IjAFds6nZN1GVElTWOjAaA3KuZwrrOjA6sTPO5hyphenhyphenzhlHPatqT4S484E83-gsN56cs/s1600/26-finished+baking.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! the loaf is finished baking and a thermometer shows 203°F" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJnZNDZVHuXDhaB_FMWuE6kGQkSRqs6FBq54veZzlK-nYD6pc90k7xXcUnE_Mz9md1zWPoeVx97IjAFds6nZN1GVElTWOjAaA3KuZwrrOjA6sTPO5hyphenhyphenzhlHPatqT4S484E83-gsN56cs/s320/26-finished+baking.jpg" /></a><br />
Or, you could thump on the bottom of the loaf—if the thump sounds hollow the bread is done.<br />
I usually bake my bread in my oven for 48 minutes. But your oven isn't my oven, and your bread isn't my bread.</span><br />
<br />
<h1>
Step 10:</h1>
<!--picture of the fully baked loaf in the pan-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFo7e1zwyIJZgZKAgTxNtyOr9fbBqLeAqwmGfJ_MZfzG3DiG3KjyM59zGjBIKlKdNEPfMqabU7BEbCZY4dmKMJKT0u2642tvfsaRnPbSNy9bRrjYL6umwiuecs6HWWgmcaTtrc-6OvAE/s1600/27-finished+baking+profile.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! A golden-brown crust means tons of flavor." data-pin-id="238339005257557783" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFo7e1zwyIJZgZKAgTxNtyOr9fbBqLeAqwmGfJ_MZfzG3DiG3KjyM59zGjBIKlKdNEPfMqabU7BEbCZY4dmKMJKT0u2642tvfsaRnPbSNy9bRrjYL6umwiuecs6HWWgmcaTtrc-6OvAE/s320/27-finished+baking+profile.jpg" /></a>
<!--picture of wet buttermilk or of buttermilk being brushed on the bread-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCfK_2_CfInrbGsZ1W5KFTH3VyiQf_fKEtxXwx0YmJBMMtHHeeXt5Kle400beMyZSxMDgMVtyBdANAPX6abUyFa30eie0lv0OqiVeJ-NWecg26ENp-Ld6tKrhhvSurpG9Co1MP9ZoCfk/s1600/28-brushing+with+buttermilk.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Brushing the top of the loaf with buttermilk when it comes out of the oven will give it a sheen." data-pin-id="238339005257557789" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCfK_2_CfInrbGsZ1W5KFTH3VyiQf_fKEtxXwx0YmJBMMtHHeeXt5Kle400beMyZSxMDgMVtyBdANAPX6abUyFa30eie0lv0OqiVeJ-NWecg26ENp-Ld6tKrhhvSurpG9Co1MP9ZoCfk/s320/28-brushing+with+buttermilk.jpg" /></a><br />
Immediately (or within a couple of minutes) upon taking the bread out of the oven, <span class="emphasis">brush the top</span> with buttermilk, half-and-half, cream, or butter.<br />
This is to create a nice sheen, and to slightly soften the crust to make it easier to slice later on.<br />
<h1>
Step 11:</h1>
<!--picture of the brushed loaf cooling-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaLN_ErRxbOgAnkH6r37gP1Aa5lBOcYzYcJChXvE1fG6CZ_LwidyZw6-zTZWjLzD2pNXnHjZ1YRk__5hwgAqIOyWKM_nPmuFcfHdhGiIBl_t-zpn7lNvID0risc0PvLNyvjICr6A6JyY/s1600/29-finished+loaf.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Side view of the loaf after brushing with buttermilk" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaLN_ErRxbOgAnkH6r37gP1Aa5lBOcYzYcJChXvE1fG6CZ_LwidyZw6-zTZWjLzD2pNXnHjZ1YRk__5hwgAqIOyWKM_nPmuFcfHdhGiIBl_t-zpn7lNvID0risc0PvLNyvjICr6A6JyY/s320/29-finished+loaf.jpg" /></a><br />
Remove the baked loaf to a wire rack to <span class="emphasis">cool completely</span>.<br />
<span class="notes">And I mean completely, or at least until the internal temperature is less than 90°F. Even better would be to let the bread sit out overnight, so that the crust can soften and to reduce the amount of crumbing during slicing.<br />
But that is up to you.</span><br />
<br />
<!--picture of the loaf being sliced, with a few slices already on the board-->
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21zMWcxdjX_juchGhUmvcF7dKp0vBjW4JjYbCmFWBelzLqg2CcVexwg4TJW9E2qbYz-Wr0E6UbiP9UurBMe2cRDqB1WMgPvBETFQNdEYm1fdDanaeLzFpzB8qUILmtVM22_K0a0HgRq4/s1600/32-sliced+bread.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Overhead picture of the baked loaf with a few sliced fanned out" data-pin-id="238339005257557791" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21zMWcxdjX_juchGhUmvcF7dKp0vBjW4JjYbCmFWBelzLqg2CcVexwg4TJW9E2qbYz-Wr0E6UbiP9UurBMe2cRDqB1WMgPvBETFQNdEYm1fdDanaeLzFpzB8qUILmtVM22_K0a0HgRq4/s320/32-sliced+bread.jpg" /></a><br />
<br />
By the way, if you are wondering if kids will like to eat this bread, let me tell you a story. Once the loaf of bread featured in these pictures had cooled to room temperature, I wrapped it in plastic and left it on the counter so that I could cut it in the morning and take more pictures.<br />
Well, my eldest son woke me up, so I gave him his tablet and had him sit on my bed whilst I took a shower. As I am getting out of the shower, he comes into the bathroom to inform me that his younger brother stole the bread.<br />
As you might imagine, I was a little curious what he meant, as I hadn't given them any bread because I hadn't sliced it yet. I hurried and dried off then rushed out to the kitchen, where sure enough, the beautiful loaf a bread was missing. I heard a sound and looked over at the couch to see my wonderful son, indeed eating the loaf a bread.<br />
You know it is said, "Pics or didn't happen," well here you go.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQ77xZ06iuZSIv3RjPyFVx8BVNRtj36SKs_jcZzSmcH4xL3tdjtJupwN-Y2vuJlzFcmmjxc1Q_8H4dBBoDgQTMGxx8VrpeXOAQtvwGmwTOua0EWTShnFfO14tg_fxK1JNtt_X999yVaM/s1600/31-what+happens+when+you+don%2527t+start+breakfast+early+enough.jpg"><img alt="Dinner in the Life of a Dad—The BEST Low-Carb Bread Ever!!! Picture of the baked loaf with my son's bite marks in the bottom" data-pin-url="https://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html" nopin="nopin" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQ77xZ06iuZSIv3RjPyFVx8BVNRtj36SKs_jcZzSmcH4xL3tdjtJupwN-Y2vuJlzFcmmjxc1Q_8H4dBBoDgQTMGxx8VrpeXOAQtvwGmwTOua0EWTShnFfO14tg_fxK1JNtt_X999yVaM/s320/31-what+happens+when+you+don%2527t+start+breakfast+early+enough.jpg" /></a><br />
This is apparently what happens when you take a shower instead of cooking breakfast. Lesson learned (^_^)<br />
<!--artsy picture of unsliced remaining loaf with slices of bread-->
<br />
Here are some links for dough batch calculators. These tools will let you calculate the exact amounts of ingredients for whatever size batch you want.><br />
<button onclick="openPounds()">Calculate with Pounds</button> <button onclick="openGrams()">Calculate with grams</button><br />
<br />
</div>
</div>
<div class="recipe">
<a href="https://www.blogger.com/null" id="recipe"></a>
<u style="font-weight: bolder; letter-spacing: 1px;">Low Carb Bread</u><b>—</b><span class="yield">Yields a 2.5-lb loaf</span><br />
<br />
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<label for="unitVolume">Volume</label>
<input checked="" id="unitWeight" name="unit" onclick="changeBatchUnit()" type="radio" value="Weight" />
<label for="unitWeight">Weight</label>
<br />
<br />
<table class="mobileIngredients">
<tr id="mobileOat"><td></td></tr>
<tr id="mobileGluten"><td></td></tr>
<tr id="mobileAlmond"><td></td></tr>
<tr id="mobileCoconut"><td></td></tr>
<tr id="mobileDextrose"><td></td></tr>
<tr id="mobileSalt"><td></td></tr>
<tr id="mobileYeast"><td></td></tr>
<tr id="mobileEgg"><td></td></tr>
<tr id="mobileWater"><td></td></tr>
<tr id="mobileShortening"><td></td></tr>
</table>
<table class="desktopIngredients">
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<td id="desktopCoconut"></td>
<td id="desktopWater"></td>
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<tr>
<td id="desktopDextrose"></td>
<td id="desktopShortening"></td>
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</table>
<br />
Combine all dry ingredients in the bowl of your stand mixer (mix on low speed with the paddle attachment for 2-4 minutes).<br />
Still using the paddle, add the water and egg and mix on low speed until the dough starts to become elastic, about 4 minutes.<br />
Switch to the dough hook, and knead the dough on medium-low speed for 5-7 minutes. Make sure that the dough stays "attached" to the hook.<br />
Add the shortening and knead for an additional 8-9 minutes, or until the window-pane test shows a good gluten structure.<br />
Gather the dough into a ball and roll it around on the counter to develop a gluten cloak. Place back in the mixing bowl, cover, and let sit for 20 minutes to let the dough rest.<br />
Roll the dough into a large rectangle (12" x 24"), trying to get out as many large gas bubbles as possible. Roll up the dough to form a log the same length as your pan. Place the log in a well-greased loaf pan, cover, and let rise until double (30-45 minutes).<br />
Bake in a 375°F oven for 45-55 minutes, or until done. (internal temperature >205°F or the thumping sounds hollow).<br />
Depan and allow to cool completely (internal temperature <90°F) before slicing or bagging.<br />
<span class="attribution"><br /><br />This recipe was printed from <b>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
</div>
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if (document.getElementById("unitVolume").checked) {
document.getElementById("desktopOat").innerHTML = "2 1/2 cups Oat Flour";
document.getElementById("desktopGluten").innerHTML = "1 1/8 cups Vital Wheat Gluten";
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document.getElementById("desktopCoconut").innerHTML = "3/8 cups Coconut Flour";
document.getElementById("desktopDextrose").innerHTML = "1 Tbsp Dextrose";
document.getElementById("desktopYeast").innerHTML = "2 tsp Yeast";
document.getElementById("desktopSalt").innerHTML = "1 tsp Salt";
document.getElementById("desktopEgg").innerHTML = "1 Egg";
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document.getElementById("desktopShortening").innerHTML = "5 tsp Shortening";
document.getElementById("mobileOat").innerHTML = "2 1/2 cups Oat Flour";
document.getElementById("mobileGluten").innerHTML = "1 1/8 cups Vital Wheat Gluten";
document.getElementById("mobileAlmond").innerHTML = "1 3/8 cups Almond Flour";
document.getElementById("mobileCoconut").innerHTML = "3/8 cups Coconut Flour";
document.getElementById("mobileDextrose").innerHTML = "1 Tbsp Dextrose";
document.getElementById("mobileYeast").innerHTML = "2 tsp Yeast";
document.getElementById("mobileSalt").innerHTML = "1 tsp Salt";
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document.getElementById("desktopCoconut").innerHTML = "38g Coconut Flour";
document.getElementById("desktopDextrose").innerHTML = "23g Dextrose";
document.getElementById("desktopYeast").innerHTML = "6g Yeast";
document.getElementById("desktopSalt").innerHTML = "6g Salt";
document.getElementById("desktopEgg").innerHTML = "50g Egg";
document.getElementById("desktopWater").innerHTML = "440g Water";
document.getElementById("desktopShortening").innerHTML = "20g Shortening";
document.getElementById("mobileOat").innerHTML = "260g Oat Flour";
document.getElementById("mobileGluten").innerHTML = "155g Vital Wheat Gluten";
document.getElementById("mobileAlmond").innerHTML = "135g Almond Flour";
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document.getElementById("mobileDextrose").innerHTML = "23g Dextrose";
document.getElementById("mobileYeast").innerHTML = "6g Yeast";
document.getElementById("mobileSalt").innerHTML = "6g Salt";
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function setDefaultRadio() {
document.getElementById("showNotes").checked = true;
document.getElementById("unitVolume").checked = true;
}
function ovenSpring(){
var myWindow = window.open("", "myWindow", "width=300, height=300"); // Opens a new window
myWindow.document.write("This is more complicated with this bread recipe than a standard recipe. The reason is that this dough does not create a dough with a lot of oven spring.<br />Oven spring is a function of rapid fermentation (creating more carbon dioxide), evaporating water, and expanding gases being opposed by the formation of a crust on the loaf.<br /><br />Well, we have made an effort to reduce the amount of starch in the dough, which is the main food for the yeast. No food means that you don't get a lot of rapid fermentation. <br />Secondly, there is a lot of fiber in the dough, and fiber likes to hold on to water. This means that the water isn't available to flash into steam and expand. Couldn't we solve this problem by adding more water? Well, yes, we probably could. But there is also the problem of getting the dough to bake out completely, meaning the bread won't be done until enough of the water has baked out. If we added more, the middle of the loaf would still be dough by the time the crust was burnt.<br />What does this mean for us?<br/ >Well, it means that we have to let the dough rise until it is almost the size of the finished loaf. In normal bread this would be considered over-proofing and would be bad, but with the amount of structure that we added to this dough with lots of gluten, it can take the stress.<br />So, let the dough rise."); // Text in the new window
}
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<div itemscope="" itemtype="https://schema.org/Recipe" style="display: none;">
<span itemprop="name">The BEST Low-Carb Bread EVER!!!</span>
<span itemprop="recipeYield">2 1/2 lb loaf</span>
<span itemprop="description">Low-carb sandwich bread recipe. This dough can be used not only for bread, but also pizza and tortillas.</span>
<span content="45M" itemprop="cookTime"></span>
<span content="2H" itemprop="prepTime"></span>
<span itemprop="ingredients">260g oat flour</span>
<span itemprop="ingredients">155g Vital Wheat gluten</span>
<span itemprop="ingredients">135g almond flour</span>
<span itemprop="ingredients">38g coconut flour</span>
<span itemprop="ingredients">23g dextrose</span>
<span itemprop="ingredients">6g instant yeast</span>
<span itemprop="ingredients">6g salt</span>
<span itemprop="ingredients">1 egg</span>
<span itemprop="ingredients">440g water</span>
<span itemprop="ingredients">20g shortening</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com73tag:blogger.com,1999:blog-7280823083625120091.post-66365862346765829262015-08-10T12:46:00.000-06:002015-08-20T08:20:40.814-06:00Coconut flour waffles revisited..and now pancakes!<div itemscope itemtype="http://schema.org/Recipe">
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<span itemprop="image"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaUfJ8HbcReVK3UscDP34uRbbZSgei1Bm34y7pu6kNzptXx5BdsiH0QhfwS8HIhyphenhyphenjYsRqXSoIm6A8SI8vETo74d3iQXgoCT1WSqcqr-gH-djA-m4vln48-GDY0tBe5d2mZ6GLKCNtnOs/s1600/20150810_080328.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaUfJ8HbcReVK3UscDP34uRbbZSgei1Bm34y7pu6kNzptXx5BdsiH0QhfwS8HIhyphenhyphenjYsRqXSoIm6A8SI8vETo74d3iQXgoCT1WSqcqr-gH-djA-m4vln48-GDY0tBe5d2mZ6GLKCNtnOs/s320/20150810_080328.jpg" /></a></span>
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<div class="story">
Wow! When I posted my recipe for <a href="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html">coconut flour waffles</a> on this blog almost exactly two years ago, I had no idea what type of reception it would get. To date, that recipe has been viewed over 20,000 times, and has been (re)pinned on <a href="www.pinterest.com">Pinterest</a> more than 6000 times.<p />
I have had a few comments on it though which made me look at the recipe again. It is also time for a confession regarding that recipe—I don't really like it. Don't get me wrong though. For a 100% gluten free, very low-carb waffle recipe, it isn't bad. Obviously people have been looking at it, and I would wager that some have even tried it successfully. But I don't use that recipe any more.<p />
The journey for a really, really good recipe for a waffle/pancake began because of CSID, a genetic enzyme deficiency which equates to sugar/starch intolerance. My two older sons have this deficiency, but for some reason, they still want to have breakfast in the morning.<p />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr0XdRsxadONK6hqruCwMpJEKDe4JrOSyJTt91VDPCp_xcVaBPczTEPkbRbrAxg4cdcHAaK0gpfqk7LU3Z7TcW_Gz8ye9sj0yhcGlExgCEfWtdWy6V4rVyCopo8c5IiXfb25cEyabnQU/s1600/63918393.jpg" imageanchor="1" ><img border="0" height=" 300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwr0XdRsxadONK6hqruCwMpJEKDe4JrOSyJTt91VDPCp_xcVaBPczTEPkbRbrAxg4cdcHAaK0gpfqk7LU3Z7TcW_Gz8ye9sj0yhcGlExgCEfWtdWy6V4rVyCopo8c5IiXfb25cEyabnQU/s320/63918393.jpg" /></a><Br />
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Anyway, I wasn't happy with the texture of the waffles produced by my original recipe. They fell apart a little too easily and didn't reheat well in a toaster. So, I figured I could use my food science savvy to engineer a slightly better option. The result you see before you.<p />
<br />
And yes, I do realize that the pictures in this post are for pancakes. There's a very good reason.<Br />
<span class="emphasis">
...<br />
...<br />
...<br />
</span>
Alright, fine. I just wasn't making waffles the day I took these pictures. But I promise it started out as a waffle recipe. The information below still applies in any case.<br />
<br />
<p />
<span class="emphasis">An important note for those with CSID or who are making food for those with CSID—this recipe does contain starch. If you(or your CSID patient) cannot tolerate starch please exercise caution before consuming food made from this recipe.</span><br />
<Br />
<a name='more'></a>
Oh by the way, if you aren't interested in the tutorial and <a href="#recipe">just want the recipe, just click here</a>.<p />
<a name='more'></a>
<br />
The recipe starts with <span class="emphasis">6 tablespoons of coconut flour</span>.<Br />
Coconut flour is very high in fiber, which means that you need a lot of water in your batter. Using eggs to make up this moisture adds stabilizing protein, but eggs are expensive, so I use a combination of eggs and milk. You want to have around 1 1/2 cups of liquid total—I use <span class="emphasis">1 cup milk and 2 large eggs</span>, but you could add an extra egg and reduce the milk to keep the total volume around 1 1/2 cups.<p />
The problem with coconut flour is that it doesn't provide much structure. Well, the two structural components of a waffle/pancake batter are protein and starch. Let's address protein first.<Br />
<Br />
There are few different sources of protein that we could use here. I've already mentioned eggs, which are great, but adding too much egg makes scrambled eggs, and I don't want that. I could use milk protein powder, but to be honest I have never worked with it before, and I don't have it around the house. Which leads me to <span class="emphasis">vital wheat gluten</span>. Gluten is a much maligned ingredient in the popular media, but for the purpose of low-carb baking it is almost essential. It creates a very strong network of protein upon sufficient agitation and would give much strength to my waffle. We will use it to the tune of <span class="emphasis>2 tablespoons</span> in this recipe.<Br />
<Br />
Well, we are on the home stretch. Now we have a waffle with some structure, but it is still missing some texture. I like my waffles to be crisp, and crispiness comes from starch. I don't really want to add pure corn starch to a recipe intended for someone with starch intolerance, so I will turn to my old friend <span class="emphasis">oat flour</span>. Oats are high in fiber, but they also contain starch. We will avail ourselves of the use of <span class="emphasis">2 tablespoons</span>.<br />
<Br />
Lastly, to bulk out the batter a little bit, I will add <span class="emphasis">2 tablespoons almond flour</span>. I don't really have anything to say other than almond flour is very popular in low carb baking because it is a good bulking agent, and darn tasty too.<br />
<br />
Also joining the party are <span class="emphasis">1/2 teaspoon baking powder</span>, <span class="emphasis">1/2 tsp salt</span>, <span class="emphasis">2 Tbsp sweetener</span>, <span class="emphasis">2 tablespoons oil</span>, and <span class="emphasis">1 tsp vanilla</span>.
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<div class="tutorial">
<h1>Step 1:</h1>
Preheat the waffle iron.<br />
<br />
<h1>Step 2:</h1>
<span itemprop="image"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvcDYb7WRrZHuiE1fNE2vr95B2Vsepekrlp2YJUOLoLKTy6FON5Ts9X8GpWjhqpY-rZ9tDCX1F_gRGYFJCuip5eKwz5Ej5ZU1y-YH8jBwcRiUJleNR5u5yQtgrngZW2WOUlw_kdXCcFc/s1600/20150805_080301+%25281%2529.jpg" imageanchor="1" ><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvcDYb7WRrZHuiE1fNE2vr95B2Vsepekrlp2YJUOLoLKTy6FON5Ts9X8GpWjhqpY-rZ9tDCX1F_gRGYFJCuip5eKwz5Ej5ZU1y-YH8jBwcRiUJleNR5u5yQtgrngZW2WOUlw_kdXCcFc/s320/20150805_080301+%25281%2529.jpg" /></a></span><br />
Whisk together <span class="emphasis">2 eggs</span>, <span class="emphasis">1 cup milk</span>, <span class="emphasis">2 Tbsp oil</span>, and <span class="emphasis">1 tsp vanilla</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJRveOKozW-lKXJ1_1pADpYW6VYURChD_6fTbz9pAblr1bTsQUC1SpVa5ae-PmE2wHWspMKVhLPpcln2xdd0zMPVndZ9vQ0bj_A3fbBbnWtcsowWoarF2rMt0ki2-9Xrzba4WTJvPeRE/s1600/20150805_080429.jpg" imageanchor="1"><img border="0" height= "275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJRveOKozW-lKXJ1_1pADpYW6VYURChD_6fTbz9pAblr1bTsQUC1SpVa5ae-PmE2wHWspMKVhLPpcln2xdd0zMPVndZ9vQ0bj_A3fbBbnWtcsowWoarF2rMt0ki2-9Xrzba4WTJvPeRE/s320/20150805_080429.jpg" /></a><br />
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<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PVOOuT_yUrsCPBb5XrrJGSCRXPTCG4g06D86pwFkDAi-fGW5BnF15TlSukxjviMmepslrRgfliZ06hBBwFtJVt_YVCtI0oyL8t9i9Q42aWGlYYgsQ2ZEbM9iPPYJVEuEnfqLr5hoJs0/s1600/20150805_080810.jpg" imageanchor="1" ><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PVOOuT_yUrsCPBb5XrrJGSCRXPTCG4g06D86pwFkDAi-fGW5BnF15TlSukxjviMmepslrRgfliZ06hBBwFtJVt_YVCtI0oyL8t9i9Q42aWGlYYgsQ2ZEbM9iPPYJVEuEnfqLr5hoJs0/s320/20150805_080810.jpg" /></a><Br />
Combine <span class="emphasis">6 Tbsp coconut flour</span>, <span class="emphasis">2 Tbsp gluten</span>, <span class="emphasis">2 Tbsp oat flour</span>, <span class="emphasis">2 Tbsp almond flour</span>, <span class="emphasis">2 Tbsp sweetener</span> (I use dextrose most frequently), <span class="emphasis">1/2 tsp baking powder</span>, and <span class="emphasis">1/2 tsp salt</span>.<Br />
<Br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78eUV79nfeElGgJTYNyHXCHrMrEFsuXmkfISHNVJxCd9I4oudgvqrvB3NU8kJGExkcsc0pBx_-jTR4d1rhvA12TpC_wnA3kkXWEcxx8lrEyc7idt5fFZ6F9b8R-IbCM02jsdV9Ld-1as/s1600/20150805_080957.jpg" imageanchor="1"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78eUV79nfeElGgJTYNyHXCHrMrEFsuXmkfISHNVJxCd9I4oudgvqrvB3NU8kJGExkcsc0pBx_-jTR4d1rhvA12TpC_wnA3kkXWEcxx8lrEyc7idt5fFZ6F9b8R-IbCM02jsdV9Ld-1as/s320/20150805_080957.jpg" /></a><Br />
Add the dry ingredients to the wet ingredients and stir until all the lumps are gone and the mixture is homogeneous.<Br />
<span itemprop="image"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN703Lxe71tWdtEj41e5ZrjpcjNoz6npfwgAu3YM3hnd65BXi21nGy5paudohMJeWDhDQuS_dF7s1ujEUeS4G1yIgwdi5s0wBDmckQ57N2OWhI1xJiC681xpHK9hSdfkBHplR2k5ANxY/s1600/20150805_081024.jpg" imageanchor="1"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN703Lxe71tWdtEj41e5ZrjpcjNoz6npfwgAu3YM3hnd65BXi21nGy5paudohMJeWDhDQuS_dF7s1ujEUeS4G1yIgwdi5s0wBDmckQ57N2OWhI1xJiC681xpHK9hSdfkBHplR2k5ANxY/s320/20150805_081024.jpg" /></a></span><Br />
<Br />
<h1>Step 5:</h1>
Pour the batter into the waffle iron and let it cook undisturbed until it is done.<br />
<br />
By the way, this batter also makes really good pancakes. You may have to thin it out very slightly. Just make sure to cook them at a lower temperature than regular pancakes.<Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuWMfDAR8qjOFSipLMY6x-C-xC016Wj8R3wF_J_8mzoafo3PS9Fvzwlw_bGTu-PonnK1enzFpGiUnfi6pEorK6y06EGJ6lJ2XpF7L4O3xhrbTtJ_ZJ1fCURx1h-dzJQ7f2UkxBFbjAA8/s1600/20150805_081233.jpg" imageanchor="1"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuWMfDAR8qjOFSipLMY6x-C-xC016Wj8R3wF_J_8mzoafo3PS9Fvzwlw_bGTu-PonnK1enzFpGiUnfi6pEorK6y06EGJ6lJ2XpF7L4O3xhrbTtJ_ZJ1fCURx1h-dzJQ7f2UkxBFbjAA8/s320/20150805_081233.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCic6HPf0Crzt6GlBS3yGMi4bsDWzICqinTPkYh4RL0daWjh6za8UVf395wlFNVKwkDKErcz29QfXVamufaQacKiRd7s870htwRWz8Nxq5etDt4qAqJCae7sj2utf9BIg55kV36sh97U/s1600/20150805_082409.jpg" imageanchor="1"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCic6HPf0Crzt6GlBS3yGMi4bsDWzICqinTPkYh4RL0daWjh6za8UVf395wlFNVKwkDKErcz29QfXVamufaQacKiRd7s870htwRWz8Nxq5etDt4qAqJCae7sj2utf9BIg55kV36sh97U/s320/20150805_082409.jpg" /></a><br />
<br />
Also, I have had a lot of success freezing the waffles (and pancakes) and treating them just like store-bought frozen waffles.<br />
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<div class="recipe">
<a name="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;"><span itemprop="name">Coconut Flour Waffles/Pancakes</span>:</u>
<span class="yield"><span itemprop="recipeYield">Yields 4 medium (8-inch) waffles OR 16-18 3" pancakes</span></span><br />
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<th width="40%">Wet Ingredients</th><th></th><th>Dry Ingredients</th>
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<tr>
<td valign="top"><span itemprop="ingredients">2 large Eggs</span><br /><span itemprop="ingredients">1 cup Milk</span><br /><span itemprop="ingredients">2 Tbsp oil</span><br /><span itemprop="ingredients">1 tsp Vanilla</span><br /></td>
<td></td>
<td valign="top"><span itemprop="ingredients">6 Tbsp Coconut Flour</span><Br /><span itemprop="ingredients">2 Tbsp Vital Wheat Gluten</span><Br /><span itemprop="ingredients">2 Tbsp Oat Flour</span><Br /><span itemprop="ingredients">2 Tbsp Almond Flour</span><br /><span itemprop="ingredients">2 Tbsp Dextrose</span><Br /><span itemprop="ingredients">1/2 tsp Baking Powder</span><br /><span itemprop="ingredients">1/2 tsp Salt</span><br /></td>
</tr>
</table>
<br />
<span itemprop="recipeInstructions">Whisk together the eggs, milk, oil, and vanilla. Combine the coconut flour, gluten, oat flour, almond flour, dry sweetener, baking powder, and salt. Add to the egg mixture. Whisk until completely smooth. The batter will thicken slightly as it rests. Use the batter for your desired application.</span><Br />
<br />
<table>
<tr>
<th width="48%">For waffles:</th><th></th><th width="48%">For pancakes:</th>
</tr>
<tr>
<td>Preheat your waffle iron to medium heat.<br />Spray the waffle iron with nonstick spray. Pour the batter into the waffle iron and allow to cook undisturbed until steam no longer rises from the waffle iron, or until done.</td>
<td></td>
<td>Preheat the griddle to 325°F.<Br />Spray the griddle with nonstick spray. Deposit the batter onto the griddle using a spoon or disher, leaving enough room for spread and expansion. When the pancakes are done on one side, flip and allow to continue cooking.</td>
</tr>
</table>
<br />
Serve with butter and syrup, if desired.<br />
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</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-75046255826320733952015-04-28T20:01:00.000-06:002015-04-28T20:01:29.727-06:00Not gone yet. Short update.<div class="noprint">
<div class="story">
Since I am really very bad about apologizing for not having written for an exceedingly long time, I'm not going to even try.<p />
Instead, I am going to write a very short post to pretty much say that (get off my computer, cat) I am going to make a concerted effort to regularly post on this blog. It has really been a crazy couple of years (can't believe it's been that long since I have posted), and I'm hoping that life will settle down again soon. <p />
<p />
In the future the recipes I post will be divided into two main categories: CSID-friendly recipes which my two boys enjoy, and non-CSID-friendly recipes which my wife and I enjoy. For the recipes which fall into the second category, I will try to make a note of how the recipe could be modified to be CSID-friendly, or at which point the recipe stops being CSID-friendly.<p />
We have been living with my sister-in-law and her family while we have been looking for a house, and she has been a saint in terms of accommodating my family in her meal preparation. To avoid having to cook two dinners every night, she tries to cook meals which are easily adapted to a CSID-friendly diet. My kids have become much better eaters while we have lived here, which has been a huge blessing since we were running out of ideas of what to feed them. (^_^)<p />
Anyway, I feel like I'm starting to ramble, so I am going to call this post done. Thanks for listening and humoring me.<P />
<p />
Next post will be a recipe for the ultimate low-carb sandwich bread.<P />
See you then.
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</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-18641111697852180882013-08-18T19:15:00.000-06:002016-01-28T10:18:48.238-07:00Anyone have syrup?<!DOCTYPE html>
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<title>DLD: Anyone Want Syrup</title>
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<div class="noprint">
<div class="story">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kN6YrVQBgVcUqcXYkkqxL-hoGW_21TENFlm7PmktdZksAJJeCLm7UESUD6923Z_eabKNVy9ZhODrvQnneH33DPGrrUnvPpnBQcVqeTCyOP7TG_FMCYAXMo7CtGHeMBqUIYpIfcsqdC4/s1600/IMG_0668.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kN6YrVQBgVcUqcXYkkqxL-hoGW_21TENFlm7PmktdZksAJJeCLm7UESUD6923Z_eabKNVy9ZhODrvQnneH33DPGrrUnvPpnBQcVqeTCyOP7TG_FMCYAXMo7CtGHeMBqUIYpIfcsqdC4/s1600/IMG_0668.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" data-pin-id="238339005257557693" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. My kids can't get enough of these!"/></a>
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<p class="first">
Um, hi everybody. So, um, sorry that I haven't written anything in a long time. Would you believe me if I said I was busy? No? Oh well. Even if you don't believe me, I promise that I have been really busy—work has been crazy and there's been a lot going on at home, and I just haven't been able to dedicate the time to writing.</p>
<p>But never fear, for I have another post for you all, and it's one that has been often requested by people whose lives have been affected by CSID. Today's recipe, if you weren't able to deduce it from the title of the post, is for <span class="emphasis">waffles</span>. Yes, I will share with you my recipe for low-carb, CSID-friendly waffles. My son Jayson loves these, and Samantha has even said that they aren't at all bad. Okay, fine, they're pretty good considering that they contain no grains whatsoever.</p>
<p>What is great about this recipe is that it is easily scaled up or down depending on how many waffles you want to make.</p>
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<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<h1>Step 0:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-j_ClsxXzs49gQswQeVXQNqBRSXEaav2z0uy1oUvCDr7O0PA0vCVgHXaIb4mj0Gu6Q0lBCvpOnVNZz_jdock6W_5yzsj1LI0cfNQeaVm8-v-wVvvcdkhCj1Ikv49f2l4kS3tdF0yvco/s1600/IMG_0660.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-j_ClsxXzs49gQswQeVXQNqBRSXEaav2z0uy1oUvCDr7O0PA0vCVgHXaIb4mj0Gu6Q0lBCvpOnVNZz_jdock6W_5yzsj1LI0cfNQeaVm8-v-wVvvcdkhCj1Ikv49f2l4kS3tdF0yvco/s1600/IMG_0660.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. waffle iron being preheated to medium heat"/></a><br />
Grab your favorite waffle iron and set it to <span class="emphasis">medium heat</span>. You should also probably turn it on at this time.<br />
<br />
<h1>Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB96uo-SIeV7zy3BpLrEt06Ge6wLrhtOnXFDFJpGAfH4zl85Y_1avL1_SkXHoWzmTvaoi-6jGsM8O6qDBPaKhPIfK0X4PkyeprtwUoB1ZmJdrGsWJOH-3b5J-fSrW9-t_ySirpTYHDKg/s1600/IMG_0657.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB96uo-SIeV7zy3BpLrEt06Ge6wLrhtOnXFDFJpGAfH4zl85Y_1avL1_SkXHoWzmTvaoi-6jGsM8O6qDBPaKhPIfK0X4PkyeprtwUoB1ZmJdrGsWJOH-3b5J-fSrW9-t_ySirpTYHDKg/s1600/IMG_0657.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. 4 eggs broken into a container"/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmxVJbC3UXS-lRUYg7UoAvwjBwTkuVlwfRgY_YWFmBxOvOeRIhXYkwKd7WQQXxoIAPSmhzcHaf3xPtuSPp_e4bTXaht4MtqHOvHtYNcK9_bTycl6PU6rLe1OKxh_JdxiposRr_L5qgPU/s1600/IMG_0658.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmxVJbC3UXS-lRUYg7UoAvwjBwTkuVlwfRgY_YWFmBxOvOeRIhXYkwKd7WQQXxoIAPSmhzcHaf3xPtuSPp_e4bTXaht4MtqHOvHtYNcK9_bTycl6PU6rLe1OKxh_JdxiposRr_L5qgPU/s1600/IMG_0658.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. picture of 1/4 cup milk"/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3yLV1_2qwU8cMF1ljuuy6xqtQRpPZmvxtm0wvUMXdjmf5MRQykx_iRFBNCGH7r9j0JPDwV7Nakfb6FmJz6oAAyzB-9JK3bLfFLCITcQYQg-_F0ox5LnqOk5Xp6jKxkNukM8fesBBGdk/s1600/IMG_0659.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3yLV1_2qwU8cMF1ljuuy6xqtQRpPZmvxtm0wvUMXdjmf5MRQykx_iRFBNCGH7r9j0JPDwV7Nakfb6FmJz6oAAyzB-9JK3bLfFLCITcQYQg-_F0ox5LnqOk5Xp6jKxkNukM8fesBBGdk/s1600/IMG_0659.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. picture of 1/8 cup oil"/></a><br />
Crack <span class="emphasis">4 eggs</span> out into a medium container and add <span class="emphasis">4 Tbsp milk</span> and <span class="emphasis">2 Tbsp oil</span>. Whisk to combine.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN6HOIXT58l8GzX-cSf5zyFcJjXS4bSTzYOUADoZw3v8ZZzFhP5W0zwZYqIh9gEFzDpLtUQi7Wy-xJhHfEfZdevki1r-6YDqWmUGXQ0UUAWVVQlH4KTBO12LjUelkGOADEan2sS51Vek/s1600/IMG_0661.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN6HOIXT58l8GzX-cSf5zyFcJjXS4bSTzYOUADoZw3v8ZZzFhP5W0zwZYqIh9gEFzDpLtUQi7Wy-xJhHfEfZdevki1r-6YDqWmUGXQ0UUAWVVQlH4KTBO12LjUelkGOADEan2sS51Vek/s1600/IMG_0661.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. picture of wet ingredients being blended with a stick blender"/></a><br />
Or, if you are lazy like me, use a stick blender (^_^).<br />
<i>So, you don't have to use cow's milk and vegetable oil if you don't want to. I use lactose-free milk because that is what I have on hand, but you could use whichever milk-like substance you prefer or can tolerate. Before you change which oil you use, remember that not all fats are created equal, and that I have only tried this recipe with vegetable/canola oil. That isn't to say that other lipids won't work, and I've never tried them, so go crazy and experiment.</i><br />
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTUbCLHJBE8o8luzyaCVqfQGFIGDD4tKvFUuCpCOm6O9TErSwWy0SBl0NHCewCIWREh5Pzq99-RlDblLTSPCyMG8jWl0P-toJpxQjJO9g0kIkaLFym6A9eMcM9qMRIxG1qdeN2Nfw4Dc/s1600/IMG_0664.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTUbCLHJBE8o8luzyaCVqfQGFIGDD4tKvFUuCpCOm6O9TErSwWy0SBl0NHCewCIWREh5Pzq99-RlDblLTSPCyMG8jWl0P-toJpxQjJO9g0kIkaLFym6A9eMcM9qMRIxG1qdeN2Nfw4Dc/s1600/IMG_0664.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. picture of the dry ingredients measured out onto a plastic plate"/></a><br />
Combine <span class="emphasis">5 Tbsp coconut flour*</span>, <span class="emphasis">1 tsp baking soda</span>, <span class="emphasis">1/4 tsp salt</span>, and <span class="emphasis">1/4 tsp cinnamon</span>, then <span class="emphasis">add to the egg</span> mixture. Whisk to to combine. The mixture will thicken slightly and should look similar to regular waffles batter.<Br />
<i>If you have no problems tolerating a small amount of wheat flour but still want a lower-carb waffle option, the texture of these waffles greatly benefits from the replacement of 1 Tbsp coconut flour with 1 Tbsp wheat flour. Just saying.</i><Br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2mr-oWUbK83Ea3fflPub9BFD4wFzUrIzdBiadpMHUpdtrIs4ThrJ9riJg6qfgJm9_mZoz5g1mX0HjhASi1jmmheD0DFEQk_dpjwvGBg9PK8L6GIigZxpFvq60vD9DgdEa_KNbhXgRFY/s1600/IMG_0665.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2mr-oWUbK83Ea3fflPub9BFD4wFzUrIzdBiadpMHUpdtrIs4ThrJ9riJg6qfgJm9_mZoz5g1mX0HjhASi1jmmheD0DFEQk_dpjwvGBg9PK8L6GIigZxpFvq60vD9DgdEa_KNbhXgRFY/s1600/IMG_0665.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" data-pin-id="238339005257557709" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. Use a regular waffle iron to make these delicious waffles in minutes."/></a><br />
Deposit a <span class="emphasis">heaping 1/4 cup</span> in the middle of your preheated waffle iron and close the lid. Exercise patience while waiting for the waffle to cook. Or wait impatiently if you are Jayson.<Br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4a9FFooDkGXYQz8EskSF0u5YL4mwxCYyFl2n-0vMZS72X4qGuqjwpzKh970DlqZaMp1xgScGJ-nSbQYS4LXfB5Sneew-AOWa2GRyhKKPVPaXwVBejwAHD4NWB0gxzXUJCQzVXMKetCQ/s1600/IMG_0662.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4a9FFooDkGXYQz8EskSF0u5YL4mwxCYyFl2n-0vMZS72X4qGuqjwpzKh970DlqZaMp1xgScGJ-nSbQYS4LXfB5Sneew-AOWa2GRyhKKPVPaXwVBejwAHD4NWB0gxzXUJCQzVXMKetCQ/s1600/IMG_0662.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles."/></a><br />
When the light turns from red to green your waffle is done.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kucYljvnCzHX52XIOCcKxdu6SYEFA7_Gb42Om8TU9eVlflVLJ1Tbxl5-x16R4Jx1UGUjMSRj_4eAbpmA6qy85y_V8XAmED_rAN3IiYdTLuc42iNurW96yeFRJGtvAcZ-yxOzWFVoNA0/s1600/IMG_0666.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kucYljvnCzHX52XIOCcKxdu6SYEFA7_Gb42Om8TU9eVlflVLJ1Tbxl5-x16R4Jx1UGUjMSRj_4eAbpmA6qy85y_V8XAmED_rAN3IiYdTLuc42iNurW96yeFRJGtvAcZ-yxOzWFVoNA0/s1600/IMG_0666.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" data-pin-id="238339005252901011" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. Super easy recipe for a gluten-free, low-carb breakfast!"/></a><br />
Remove and repeat for your remaining batter.<br />
<i>Because this batter is so high on eggs I would recommend giving the iron a quick spritz with cooking spray to prevent an unfortunate sticking occurrence coupled with a destroyed waffle.<Br />
Also, my waffle iron has a light that turns green when it's ready to use, red when you put the batter in, and green again when the waffle is done. If you don't have this function, just follow your iron's manufacturer's instructions.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUo8_FDA0MPUGOk1PUpE9Ijlx8NDt3Gz_GkLc3KDE5E_NztVPWbg0dSGeuFTq0NQ1K7k860qD-FFBN3uvP1M8MeH2936-axR2ucaYlwdolJS2UusR_DodW_ZUe2oczPDqQVPJvbr8lBs/s1600/IMG_0670.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUo8_FDA0MPUGOk1PUpE9Ijlx8NDt3Gz_GkLc3KDE5E_NztVPWbg0dSGeuFTq0NQ1K7k860qD-FFBN3uvP1M8MeH2936-axR2ucaYlwdolJS2UusR_DodW_ZUe2oczPDqQVPJvbr8lBs/s1600/IMG_0670.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/08/coconut-flour-waffles.html" nopin="nopin" alt="Dinner in the Life of a Dad—Coconut Flour Waffles. another picture of my son smiling while eating the waffles"/></a><br />
<br />
</div>
</div>
<div class="recipe">
<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Coconut Flour Waffles:</u>
<span class="yield">Yields 4 medium (8-inch) waffles</span><br /><br />
<table class="desktopIngredients">
<tr>
<th>Wet Ingredients</th>
<th>Dry Ingredients</th>
</tr>
<Tr>
<td>4 large eggs</td>
<td>5 Tbsp coconut flour</td>
</tr>
<tr>
<td>4 Tbsp milk</td>
<td>1 tsp baking soda</td>
</tr>
<tr>
<td>2 Tbsp oil</td>
<td>1/4 tsp salt</td>
</tr>
<tr>
<td></td>
<td>1/4 tsp cinnamon</td>
</tr>
</table>
<table class="mobileIngredients">
<tr><Th>Wet Ingredients</th></tr>
<tr><Td>4 large eggs</td></tr>
<tr><td>4 Tbsp milk</td></tr>
<tr><td>2 Tbsp oil</td></tr>
<tr><th>Dry Ingredients</th></tr>
<tr><td>5 Tbsp coconut flour</td></tr>
<tr><td>1 tsp baking soda</td></tr>
<tr><td>1/4 tsp salt</td></tr>
<tr><td>1/4 tsp cinnamon</td></tr>
</table>
<br />
Preheat your waffle iron to medium heat. Whisk together the eggs, oil, and milk. Combine the coconut flour, baking soda, salt, and cinnamon, then add to the egg mixture, whisking to combine. Deposit a heaping 1/4 cup batter in the middle of the iron and cook until done. Remove and repeat with the remaining batter.<br />
Serve with butter and syrup, if desired.<br />
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
</div>
<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Coconut Flour Waffles</span>
<span itemprop="recipeYield">4 medium waffles</span>
<span itemprop="description">Gluten-free, low carb, coconut flour waffles. Can also use this recipe for pancakes.</span>
<span itemprop="cookTime">00:02:00</span>
<span itemprop="prepTime">00:05:00</span>
<span itemprop="ingredients">4 large eggs</span>
<span itemprop="ingredients">4 Tbsp milk</span>
<span itemprop="ingredients">2 Tbsp oil</span>
<span itemprop="ingredients">5 Tbsp coconut flour</span>
<span itemprop="ingredients">1 tsp baking soda</span>
<span itemprop="ingredients">1/4 tsp salt</span>
<span itemprop="ingredients">1/4 tsp cinnamon</span>
</div>
</body>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com24tag:blogger.com,1999:blog-7280823083625120091.post-75283831327148042032013-06-07T16:40:00.000-06:002015-09-09T12:12:57.591-06:00Pizza-style scrambled eggs<!DOCTYPE html>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqIUy4_Nv1xkhOytmAIWFrCgyVWWquqXl1bLAXz2lJdMuVfEubyXiVUoDAZz8Ew1Nu1OeJ87IPwlxbgtgAdXZJRc6PJ23nlAB66ze3V_JpnEStc7khTkV_Q4md73JmNxVGJMpFZdc4ag/s1600/IMG_0451.JPG" imageanchor="1" ><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqIUy4_Nv1xkhOytmAIWFrCgyVWWquqXl1bLAXz2lJdMuVfEubyXiVUoDAZz8Ew1Nu1OeJ87IPwlxbgtgAdXZJRc6PJ23nlAB66ze3V_JpnEStc7khTkV_Q4md73JmNxVGJMpFZdc4ag/s320/IMG_0451.JPG" /></a>
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I realize I lost some of you already once you saw the title of this post, but bear with me and I will share with you a deliciously different way to prepare your morning eggs.<p />
Moreover, depending on which brand of pizza sauce you use (I like Great Value), this recipe is CSID friendly. Jayson has eggs almost every day for breakfast, and this is his favorite way to have eggs. I have never seen him turn pizza eggs down, especially if I cut it into wedges for him like a real pizza.<p />
Anyway, this is surprisingly tasty. I would even eat it, and not only if I had to, even though I don't really like scrambled eggs. "You do not like them/so you say./Try them! Try them!/And you may./Try them and you may I say," (Green Eggs and Ham, Dr Seuss).<p />
Oh, by the way, this recipe can easily be scaled up or down as you like, although I wouldn't really recommend scaling too far down.<br />
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<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<h1>Step 1:</h1>
<span class="emphasis">Preheat</span> and grease a <span class="emphasis">medium (10-inch) nonstick skillet</span> over medium heat.<br />
<br />
<h1> Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOaF6F7I02SrXFPRYjzILJ8Uy-mZ9FCGsyWoK9xPcH3wvmbS2n20HfdkEaT-JbaSnVjpAHKSY05SqLoTC0m6GqiAmUNdkRksEQt7ZixmacC1xBzHoxsXIy-3ORzfsDKc_zyZ3VoIRs-0/s1600/IMG_0445.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOaF6F7I02SrXFPRYjzILJ8Uy-mZ9FCGsyWoK9xPcH3wvmbS2n20HfdkEaT-JbaSnVjpAHKSY05SqLoTC0m6GqiAmUNdkRksEQt7ZixmacC1xBzHoxsXIy-3ORzfsDKc_zyZ3VoIRs-0/s320/IMG_0445.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG3vCvSqbGisH8QbHRePd8s-7xmJK-QRu9EX7nMOh23G0LNzr22uh8T6UCZ_Tz0zwImoeFXH3b-tUSik3XR6XkhWMPJBl7wwnNIiuS1Acmr_ENouJvG3zDluVVfD0qnz7bH08SSbbNu4/s1600/IMG_0444.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG3vCvSqbGisH8QbHRePd8s-7xmJK-QRu9EX7nMOh23G0LNzr22uh8T6UCZ_Tz0zwImoeFXH3b-tUSik3XR6XkhWMPJBl7wwnNIiuS1Acmr_ENouJvG3zDluVVfD0qnz7bH08SSbbNu4/s320/IMG_0444.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnluNyGJZU8EAw_N265caTeDymjkYKZEQtnbM519Lz_gzAGi4zXk6iZQVgdWn5xr5iSdpTtdkBpS8oy2eP4fWu4xjidJMCIrbuT2b28RSEkXhSYP4qHsK_XhfDMdPceDMFCCBAlb_PNlM/s1600/IMG_0446.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnluNyGJZU8EAw_N265caTeDymjkYKZEQtnbM519Lz_gzAGi4zXk6iZQVgdWn5xr5iSdpTtdkBpS8oy2eP4fWu4xjidJMCIrbuT2b28RSEkXhSYP4qHsK_XhfDMdPceDMFCCBAlb_PNlM/s320/IMG_0446.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgto8-iNiHfEWGULR-Lzk347ik_s-gPYQxazPNStMNbhEGG81hjwDRyBNAYwejD843JyTFrp6to_xiCUmpvqUyGvx5zs0iUwwMS7iOM97inkCAiCYaH_65Wca_bq94VEAmg9GGLT8cTqGM/s1600/IMG_0447.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgto8-iNiHfEWGULR-Lzk347ik_s-gPYQxazPNStMNbhEGG81hjwDRyBNAYwejD843JyTFrp6to_xiCUmpvqUyGvx5zs0iUwwMS7iOM97inkCAiCYaH_65Wca_bq94VEAmg9GGLT8cTqGM/s320/IMG_0447.JPG" /></a><br />
In a small-ish bowl, combine <span class="emphasis">2 large eggs</span>, <span class="emphasis">1 Tbsp pizza sauce</span>, <span class="emphasis">1 tsp basil</span> (dried or fresh, your pick), <span class="emphasis">1/4 cup shredded Parmesan cheese</span>, <span class="emphasis">salt</span>, and <span class="emphasis">black pepper</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3hicreHzDMlPGAkTeuqXhiC_5EcHvWGszwbUNBuk7hHlOlHkgDKOgqoOmpkc8YggHH1YAk1CFDGEO4BcLJbNTES5Oqq_DGMQS4ukBchMiSHrjhfO8dl3onWSi56FFXM5xlwZXM9nbwM/s1600/IMG_0448.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3hicreHzDMlPGAkTeuqXhiC_5EcHvWGszwbUNBuk7hHlOlHkgDKOgqoOmpkc8YggHH1YAk1CFDGEO4BcLJbNTES5Oqq_DGMQS4ukBchMiSHrjhfO8dl3onWSi56FFXM5xlwZXM9nbwM/s320/IMG_0448.JPG" /></a><br />
<i>You can use whatever brand of pizza sauce you love, although the Great Value brand is CSID friendly. Also, I never really have fresh basil on hand, so I always use dried, and it seems to work really well. As far as the Parmesan goes, I really think that the shredded works well here, but if all you have is the powdered/grated cheese in a green container that is fine too. On that note, you could also use Mozzarella, but it's too stringy for my taste. In a pinch I have also used cottage cheese, but with similar results to the Mozzarella.</i><Br />
<Br />
<h1>Step 3:</h1>
Scramble the eggs.<Br />
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Okay fine, here is a video showing how I like to prepare these eggs. Please forgive the poor quality—I'm a food scientist, not a videographer-type person.<Br />
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='426' height='240' src='https://www.blogger.com/video.g?token=AD6v5dwp-tN7j7Ze_YIg8z73sQowGwdv2fyIegXyrYd7_K22fsxWoeCuKWWCKGYdTZHsK63F24yC4sDQw5h2qn1Raw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
<Br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFa3CIdIhhLEswNhVWW7llfX-64d-_G0TamnfxOFrT27oIURY9nIySvF3TFollyI8sjM8SnwA7q2uuIDA4Fq72EWxMtY2CkPLrzejOSFSjkpM9xbfV4OwREDtZbzgplix-XDLXWFUZc8/s1600/IMG_0453.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFa3CIdIhhLEswNhVWW7llfX-64d-_G0TamnfxOFrT27oIURY9nIySvF3TFollyI8sjM8SnwA7q2uuIDA4Fq72EWxMtY2CkPLrzejOSFSjkpM9xbfV4OwREDtZbzgplix-XDLXWFUZc8/s320/IMG_0453.JPG" /></a><Br />
Slice the disc into wedges, not unlike a pizza, and serve to the screaming, starving toddler already.<br />
Um, I mean serve it to whoever wants it.<br />
<Br />
And in case you didn't believe me that Jayson loves these eggs, here is internet-borne photographic proof.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLI1D4reinR3R2efIIKGdK-Cf6fn7EHKp9rPK36n4vVp2AM0HUhNmUBoZp9YAAcRkHKGzCTgTKs_5ePvIbqWylGJWaN0xYanFylBW0YtMAxwngFCaj_Y8OreN-wxZ_uaAk7gJBCsGgxE/s1600/IMG_0462.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLI1D4reinR3R2efIIKGdK-Cf6fn7EHKp9rPK36n4vVp2AM0HUhNmUBoZp9YAAcRkHKGzCTgTKs_5ePvIbqWylGJWaN0xYanFylBW0YtMAxwngFCaj_Y8OreN-wxZ_uaAk7gJBCsGgxE/s320/IMG_0462.JPG" /></a><br />
<br />
No really, he does love these eggs. Truly.<Br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl4WfiouxWQ9PRq8XEVN78iCITF3uC2QNpblJyOccBqTZ5f1FVTLfqe6WIkeEGdMvlw0EkDpqYEtbCthxoUyTEyz43QHI_FN5OhM_G7bZeOCYJWKaNR-_NP3wHNlK8-Repzi8dpZFGfc/s1600/IMG_0454.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl4WfiouxWQ9PRq8XEVN78iCITF3uC2QNpblJyOccBqTZ5f1FVTLfqe6WIkeEGdMvlw0EkDpqYEtbCthxoUyTEyz43QHI_FN5OhM_G7bZeOCYJWKaNR-_NP3wHNlK8-Repzi8dpZFGfc/s320/IMG_0454.JPG" /></a><br />
It's almost scary (^_^)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZgJ04MfiBv8ALrwwY7DNPFjS4ZiHSatyTADdUmxBh8rHvjfk1z77F0QL1bb4TfHF0DFi6DPmyKjLpticLn54ss5_WpuAGgtWiTRoeq5qslckYs5IQJEpkehlaN-0J5_n48GGLSg73p4/s1600/IMG_0455.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZgJ04MfiBv8ALrwwY7DNPFjS4ZiHSatyTADdUmxBh8rHvjfk1z77F0QL1bb4TfHF0DFi6DPmyKjLpticLn54ss5_WpuAGgtWiTRoeq5qslckYs5IQJEpkehlaN-0J5_n48GGLSg73p4/s320/IMG_0455.JPG" /></a><br />
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<a name="recipe"></a>
<br />
<div class="recipe">
<u style="font-weight: bolder; letter-spacing: 1px;">Pizza-style scrambled eggs:</u>
<span class="yield">Yields 2 eggs</span><br />
2 large eggs<br />
Salt and ground black pepper<br />
1 Tbsp pizza sauce<br />
1/4 cup shredded Parmesan cheese<br />
1 tsp dried Basil, or its fresh equivalent<br />
<br />
Preheat and grease a medium non-stick skillet of your choice. In a small bowl, combine all ingredients until more or less homogeneous. Pour the eggs into the prepared pan and let sit a few seconds before gently moving the "curds" around, eventually forming a circle.Allow to cook 1-2 minutes before flipping and allowing to cook another 1-2 minutes, or until done. Slice into pieces and serve.<br />
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
</div>
<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Pizza-style Scrambled Eggs</span>
<span itemprop="recipeYield">2 egg dish</span>
<span itemprop="description">Scrambled eggs with pizza-style seasonings.</span>
<span itemprop="cookTime">00:05:00</span>
<span itemprop="prepTime">00:05:00</span>
<span itemprop="ingredients">2 large eggs</span>
<span itemprop="ingredients">Salt to taste</span>
<span itemprop="ingredients">Black Pepper to taste</span>
<span itemprop="ingredients">1 Tbsp pizza sauce</span>
<span itemprop="ingredients">1/4 cup shredded Parmesan cheese</span>
<span itemprop="ingredients">1/4 tsp dried basil</span>
<span itemProp="recipeInstructions">Preheat and grease a medium non-stick skillet of your choice. In a small bowl, combine all ingredients until more or less homogeneous. Pour the eggs into the prepared pan and let sit a few seconds before gently moving the "curds" around, eventually forming a circle.Allow to cook 1-2 minutes before flipping and allowing to cook another 1-2 minutes, or until done. Slice into pieces and serve.</span>
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com3tag:blogger.com,1999:blog-7280823083625120091.post-85421263785902050532013-05-17T17:19:00.000-06:002016-01-28T10:19:26.293-07:00Chocolate lovers cupcakes and frosting<!DOCTYPE html>
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<title>DLD: Chocolate Lovers Cupcakes & Frosting</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI168U3rqWNtld9TwA_UwAYD1VSyKZNR6cTvcKUDPQDwZUqR30NhWFcGt8npJpTkg0-C3VwavpfXdL86O6NRyj_UpzbytKC5Mnj7HC_gDxCXD__geLv1kcA-vR1kiYxtuCPjCvrBhValU/s1600/2013-05-17+17.04.44.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI168U3rqWNtld9TwA_UwAYD1VSyKZNR6cTvcKUDPQDwZUqR30NhWFcGt8npJpTkg0-C3VwavpfXdL86O6NRyj_UpzbytKC5Mnj7HC_gDxCXD__geLv1kcA-vR1kiYxtuCPjCvrBhValU/s320/2013-05-17+17.04.44.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005252406303" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI168U3rqWNtld9TwA_UwAYD1VSyKZNR6cTvcKUDPQDwZUqR30NhWFcGt8npJpTkg0-C3VwavpfXdL86O6NRyj_UpzbytKC5Mnj7HC_gDxCXD__geLv1kcA-vR1kiYxtuCPjCvrBhValU/s320/2013-05-17+17.04.44.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes" alt="" /></a>
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<p class="first">Here is another CSID-friendly recipe for all of you, and this is probably one of my favorites. <span style="font-size:1.375em; font-weight:bold;">Dark Chocolate Coconut Flour Cupcakes!!</span> My quest for a CSID-friendly cupcake began with my sister-in-law's family, actually, because they have a lot of birthdays all clustered in one part of the year. Because we live so close to their family, we were always invited to the family birthday parties, but I must admit I had some underlying hesitancy because I knew that Jayson wouldn't be able to eat the birthday cake, and I didn't want him to feel left out.</p>
<P>So I started searching for chocolate cupcake recipes that would be CSID friendly, and I was rather lucky in my search because I could tap into the really big paleo-diet movement, which eschews grains and refined sugars for the most part. I decided to go with a chocolate cupcake because I knew that the cocoa would keep the coconut flour content lower, and would just be really delicious.</p>
<p>Anyhow, I found a recipe and tried it out, and the results were decent, but to be honest, I wasn't a big fan. Jayson ate it, especially since I made a sugar-free ganache to go on top, but I wouldn't eat it. They weren't very sweet and the cocoa made them kind of bitter. I wanted something better, something that with a texture more similar to that of real cupcakes.</p>
<div class="img">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9UYmO36OM-aOz1L1fO6SJEGEmGl0EVxTBG4eZXXZ6bD59jAapcQwgWZqO43Gi7IGaLvmpksqSsXQ6_TKsSwBOOaw1Fntboh5IZhOEfY2Sy6rzBOvs_czEJ2KZU131i2LB_9UdJT5vq0/s1600/IMG_0401.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9UYmO36OM-aOz1L1fO6SJEGEmGl0EVxTBG4eZXXZ6bD59jAapcQwgWZqO43Gi7IGaLvmpksqSsXQ6_TKsSwBOOaw1Fntboh5IZhOEfY2Sy6rzBOvs_czEJ2KZU131i2LB_9UdJT5vq0/s320/IMG_0401.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005257308312" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9UYmO36OM-aOz1L1fO6SJEGEmGl0EVxTBG4eZXXZ6bD59jAapcQwgWZqO43Gi7IGaLvmpksqSsXQ6_TKsSwBOOaw1Fntboh5IZhOEfY2Sy6rzBOvs_czEJ2KZU131i2LB_9UdJT5vq0/s320/IMG_0401.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes" alt="" /></a>
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<p>I found another recipe which looked promising, but the mixing protocol was more similar to muffins than cupcakes. "Wait a second," I told myself, "Why not take these ingredients and adapt them to a cupcake recipe methodology you know works." Brilliant! The result was a light, fluffy cupcake with a deep chocolate flavor, and just enough sweetness to be a cake without getting overpowering with a frosting.</p>
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<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<input type="radio" id="showNotes" name="seeNotes" value="Show Notes" onclick="hideNotes()" />Show Notes
<input type="radio" id="hiddenNotes" name="seeNotes" onclick="hideNotes()" value="Hide Notes" />Hide Notes
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<div class="tutorial">
<span style="font-size:.75em;">Please note that the pictures are for a half batch</span><br />
<br />
<h1>Step 0:</h1>
Preheat oven to <span class="emphasis">350°F</span> Line a standard muffin pan with paper liners.<br />
<br />
<h1>Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVrgZ9ZH4fCex0cl_DHGq9YU4_ThTH1J3F44wZ6U-beBMe2MSn1DyAnozAH_ZcFjktXjj7HX5I5JIP9-UB1RHxDIkN_0-8nf_A48cL8sjnMzd677JUqg0DljFRei9AbRnYfdqiJpIFRA/s1600/2013-05-16+16.53.40.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVrgZ9ZH4fCex0cl_DHGq9YU4_ThTH1J3F44wZ6U-beBMe2MSn1DyAnozAH_ZcFjktXjj7HX5I5JIP9-UB1RHxDIkN_0-8nf_A48cL8sjnMzd677JUqg0DljFRei9AbRnYfdqiJpIFRA/s320/2013-05-16+16.53.40.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Use hot milk for better cupcakes." alt="" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7Kw2R2PPQzKZruAhhU_umxAfiYDSstadly1niYrDEeCGU0ldsTF3vrw87BqWf9lQx9nGKTNkvNB8dOKC6TBWKtlxxio1QAfi_paWGylyTT5tt4-8qaqieQGpixOwuk5SBfjSit3jD0I/s1600/2013-05-16+16.49.46.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7Kw2R2PPQzKZruAhhU_umxAfiYDSstadly1niYrDEeCGU0ldsTF3vrw87BqWf9lQx9nGKTNkvNB8dOKC6TBWKtlxxio1QAfi_paWGylyTT5tt4-8qaqieQGpixOwuk5SBfjSit3jD0I/s320/2013-05-16+16.49.46.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005257308306" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7Kw2R2PPQzKZruAhhU_umxAfiYDSstadly1niYrDEeCGU0ldsTF3vrw87BqWf9lQx9nGKTNkvNB8dOKC6TBWKtlxxio1QAfi_paWGylyTT5tt4-8qaqieQGpixOwuk5SBfjSit3jD0I/s320/2013-05-16+16.49.46.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Dutched and black cocoa together give these cupcakes rich chocolate flavor." alt="" /></a><br />
<span class="emphasis">Heat 1 cup milk</span> to near boiling and add to <span class="emphasis">4 Tbsp Dutched cocoa powder</span> and <span class="emphasis">4 tsp black cocoa</span>. Whisk to combine. Set aside and <span class="emphasis">allow to cool</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ZtjfiYco36EwL1KYp6QdRinHVJID2d3pULwwDkeqSgQtpDWM-mzN-CPLM6TpJbNW0pUrT4cVH_UTJE20BqmwD5cjzC-qzVfhaWjxmqKRioXSzUcpIzhPmMZDOR5Cv_xUBuYqlk_4SM/s1600/2013-05-16+16.55.37.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7ZtjfiYco36EwL1KYp6QdRinHVJID2d3pULwwDkeqSgQtpDWM-mzN-CPLM6TpJbNW0pUrT4cVH_UTJE20BqmwD5cjzC-qzVfhaWjxmqKRioXSzUcpIzhPmMZDOR5Cv_xUBuYqlk_4SM/s320/2013-05-16+16.55.37.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Blooming the cocoa powder improves that flavor." alt="" /></a><br />
<span class="notes">Why in the world would I ask for both Dutch cocoa and black cocoa? For that matter, what is black cocoa, and where do you buy it? Well, cocoa is fun stuff, but natural cocoa is very acidic and therefore isn't very tasty. It also doesn't make great baked goods. a while back a Dutch guy figured out how to neutralize some of the natural acids in cocoa powder and created Dutch-process cocoa—also called alkalized cocoa. The result is a cocoa powder with a darker/redder color and a much deeper flavor. The level of alkalization can be controlled, and results in different types of alkalized cocoa. To get the darkest, blackest cupcakes I am using both a Dutched cocoa and a black cocoa, which comes from the highest level of alkalization.<br >
I would recommend buying black cocoa from <a href="http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz">King Arthur Flour</a> or from <a href="http://www.lepicerie.com/Cocoa-Powder-100-Black-Pearl.html">L'Epicerie</a>. At L'Epicerie you need a minimum order of $25.00, but the cost per pound is less than at King Arthur Flour.<br /></span>
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_rPxLaMnDdpo3oysfsKABH3t4TjLjPWZctpEn9N4W-S-Vihl7Fc2ZxMnSayWYi2b-bJhxt59-sjpKRNbMwZY2cAa2xNBhNAPEqlcRK65Lve-qtSEV_ruCImxss35ilmsgUHMX6pwSPs/s1600/2013-05-16+16.37.25.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_rPxLaMnDdpo3oysfsKABH3t4TjLjPWZctpEn9N4W-S-Vihl7Fc2ZxMnSayWYi2b-bJhxt59-sjpKRNbMwZY2cAa2xNBhNAPEqlcRK65Lve-qtSEV_ruCImxss35ilmsgUHMX6pwSPs/s320/2013-05-16+16.37.25.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Separate the eggs for fluffy cupcakes." alt="" /></a><Br />
<span class="emphasis">Separate 6 eggs</span> into whites and yolks. Set aside the whites and put the yolks into a bowl.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK3lx_xYrZaiVuUKqfKJiX6nd8xp6b6pj1wzngYOkXCg02fSqMHvSxAyT6I8QGcqBNbE44HaIU-C2i02tB18YcTy08WmCBOmJQyPCRkXB5VZIqiWaq7SPVuLStb91aBMfig8BNb6efcU/s1600/2013-05-16+16.40.09.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihK3lx_xYrZaiVuUKqfKJiX6nd8xp6b6pj1wzngYOkXCg02fSqMHvSxAyT6I8QGcqBNbE44HaIU-C2i02tB18YcTy08WmCBOmJQyPCRkXB5VZIqiWaq7SPVuLStb91aBMfig8BNb6efcU/s320/2013-05-16+16.40.09.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Use dextrose and fructose for the ideal sweetness." alt="" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-20H9KO12XPKABnq2vdEK9FrwXzcc0NKMv4pFKiTqRLYGBNz4KFzIdrFvARM-CAEPzx4jW4rkJgj3QNJZJoJ0TDD2CveeaZqppeQtPretfoGQ_2NSXl3EjUEj5cO-ukxkw-mUW_ijVCI/s1600/2013-05-16+16.43.58.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-20H9KO12XPKABnq2vdEK9FrwXzcc0NKMv4pFKiTqRLYGBNz4KFzIdrFvARM-CAEPzx4jW4rkJgj3QNJZJoJ0TDD2CveeaZqppeQtPretfoGQ_2NSXl3EjUEj5cO-ukxkw-mUW_ijVCI/s320/2013-05-16+16.43.58.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. The ribbon stage." alt="" /></a><br />
<span class="emphasis">Beat the egg yolks</span> along with <span class="emphasis">4 Tbsp dextrose</span> and <span class="emphasis">4 Tbsp fructose</span> until very light in color and somewhat thick—also known as the <span class="emphasis">ribbon stage</span>.<br />
<span class="notes">Ah, the ribbon stage. Beating eggs and "sugar" until they reach the ribbon stage means that they lighten in color, from dark yellow to very pale yellow, and get thick enough that they fall in a ribbon from the spoon/whisk and momentarily pile up in the bowl before flattening out again. This helps to dissolve the "sugar" and protects the eggs from curdling when they come into contact with heat. The result is a smoother finished texture.<br />
You can buy <a href="http://www.amazon.com/gp/search/ref=sr_gnr_aps?rh=i%3Aaps%2Ck%3Adextrose+powder&keywords=dextrose+powder&ie=UTF8&qid=1368838251">dextrose</a> and <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=node%3D16317901&field-keywords=fructose&rh=n%3A16310101%2Cn%3A6461478011%2Cn%3A16310221%2Cn%3A16317901%2Ck%3Afructose">fructose</a> online from sites like Amazon.<br /></span>
<br />
<h1>Step 3:</h1>
Realize that you have used too small of bowl for the batter because you need to add a whole lot more stuff and transfer the eggs to a larger bowl.<br />
<br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVQO9g0dSb3pqf8l-IQkZHgrXE_DstgMC2xetmbrpTQpNIXqWNIrBS2s_2k7WKkvY56U0TU7abdkv8aIOlLG1boMpfFOwSPi_TxeSH2zXhdkCP3h_Zs-7g7IKGDal6HuoMEE5cpjdjI8/s1600/2013-05-16+17.04.08.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVQO9g0dSb3pqf8l-IQkZHgrXE_DstgMC2xetmbrpTQpNIXqWNIrBS2s_2k7WKkvY56U0TU7abdkv8aIOlLG1boMpfFOwSPi_TxeSH2zXhdkCP3h_Zs-7g7IKGDal6HuoMEE5cpjdjI8/s320/2013-05-16+17.04.08.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Coconut flour" alt="" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aEjuvsFPROL86rKmDtr_6yk_ksptQd3xfGvIMhn3LPC3pSp29_6enWliiQ_LC5BhzWHUxhgx4VD6zgGvYcQ5WEoFZM1f-Ohhben7LRlqIxP73NHjHgy9pNUxgcX3JDLzi2_t9o7yFqk/s1600/IMG_0400.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aEjuvsFPROL86rKmDtr_6yk_ksptQd3xfGvIMhn3LPC3pSp29_6enWliiQ_LC5BhzWHUxhgx4VD6zgGvYcQ5WEoFZM1f-Ohhben7LRlqIxP73NHjHgy9pNUxgcX3JDLzi2_t9o7yFqk/s320/IMG_0400.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Salt & Baking Soda" alt="" /></a><br />
<span class="emphasis">Whisk together</span> the <span class="emphasis">beaten eggs</span> and the <span class="emphasis">milk/chocolate mixture</span>, along with <span class="emphasis">1 tsp vanilla</span>, <span class="emphasis">1/4 tsp salt</span>, <span class="emphasis">1/2 cup + 2 Tbsp coconut flour</span> and <span class="emphasis">1/2 tsp baking soda</span>. Stir until thick. Set aside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWEJtq0Pdoa_UzoALVh8NlP28UGV8rVc9kOHROiThRdvAawxz2E9rk1Ouq1ftOnSM1Uf5oNxasMpyu6k7mJSRvSZv5qRsKesVW7b3IfXB0_VEWouhmPhEsVSTg-mF6juXAS-gnwUozGI/s1600/2013-05-16+17.05.53.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWEJtq0Pdoa_UzoALVh8NlP28UGV8rVc9kOHROiThRdvAawxz2E9rk1Ouq1ftOnSM1Uf5oNxasMpyu6k7mJSRvSZv5qRsKesVW7b3IfXB0_VEWouhmPhEsVSTg-mF6juXAS-gnwUozGI/s320/2013-05-16+17.05.53.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. " alt="" /></a><br />
<br />
<h1>Step 5:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb4XDZPpl7cNTxvONMuZH2WEq5qJWkehkdfK6Vp6KcPt9QK-jttgWyi0d7H3keMzkQtEkXnVUsy0-0vx1zA9mhXEK9jx6j3BDsYqDap94vWyMpLZ-aFs5praLRSz8ey011xkDSaVohpA/s1600/2013-05-16+16.58.31.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb4XDZPpl7cNTxvONMuZH2WEq5qJWkehkdfK6Vp6KcPt9QK-jttgWyi0d7H3keMzkQtEkXnVUsy0-0vx1zA9mhXEK9jx6j3BDsYqDap94vWyMpLZ-aFs5praLRSz8ey011xkDSaVohpA/s320/2013-05-16+16.58.31.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Egg white & cream of tartar" alt="" /></a><br />
Remember those <span class="emphasis">egg whites</span> from earlier? Well, make sure they are in a largish bowl and add to them the remaining <span class="emphasis">2 Tbsp fructose</span> and <span class="emphasis">3/4 tsp cream of tartar</span>. Get out your favorite whisk—if your arms are like Popeye's—and beat the eggs to stiff peaks. If you are in fact like the majority of the population read: not like Popeye, and like me (me being lazy), take out your favorite electric beaters and <span class="emphasis">bring the eggs to stiff peaks</span>.<br />
<span class="notes">You all know what stiff peaks look like, right? Good. The sugar and cream of tartar will help those peaks you worked so hard to form stick around until you need them, which will actually be rather soon.<br /></span>
<br />
<h1>Step 6:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1adxVF24zNESBzoLOYqcoVF90FclMKGkOQaKinyvvkIpLNMDio-xTy_SN945BtgyzYRBDJk_TaHDvsmBkTzmNoTM8-PKxes2_IFAS_xqb0oCgr1ENXs0Ou64tD2oprrqvtFk07pNhcu8/s1600/2013-05-16+17.06.52.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1adxVF24zNESBzoLOYqcoVF90FclMKGkOQaKinyvvkIpLNMDio-xTy_SN945BtgyzYRBDJk_TaHDvsmBkTzmNoTM8-PKxes2_IFAS_xqb0oCgr1ENXs0Ou64tD2oprrqvtFk07pNhcu8/s320/2013-05-16+17.06.52.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Dump egg whites on and fold in." alt="" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfGu1uDFxWDmf8ZOsXB_R9c-3R94yIRLa-c0pncQDNX1VogtoY6AUElLk-H8Kfrs8Bmlvx5Wq3h2k35p9YsYAjQ8poSa2_5hCHyvG2aPyCaGYYGcyGYb_1tDcJbgY-PjdpLTgj9aowMo/s1600/2013-05-16+17.08.10.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfGu1uDFxWDmf8ZOsXB_R9c-3R94yIRLa-c0pncQDNX1VogtoY6AUElLk-H8Kfrs8Bmlvx5Wq3h2k35p9YsYAjQ8poSa2_5hCHyvG2aPyCaGYYGcyGYb_1tDcJbgY-PjdpLTgj9aowMo/s320/2013-05-16+17.08.10.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005257308292" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfGu1uDFxWDmf8ZOsXB_R9c-3R94yIRLa-c0pncQDNX1VogtoY6AUElLk-H8Kfrs8Bmlvx5Wq3h2k35p9YsYAjQ8poSa2_5hCHyvG2aPyCaGYYGcyGYb_1tDcJbgY-PjdpLTgj9aowMo/s320/2013-05-16+17.08.10.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Folded-in egg whites make a light batter that will bake up fluffy." alt="" /></a><br />
<span class="emphasis">Fold the egg whites by thirds into the chocolate batter</span>. This means that you take 1/3 of your beaten egg whites and stir them into the batter to lighten it. Then carefully fold the 2nd third into the batter. Finally, fold the last third extra carefully into the batter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWPcakOB9JB-CKoZulaXm6ca9WtNjdk1NMzQx6ryGRZ2sTrIyG7O8xxyKFAsGqWhFjNLJFT5DyfH4DmZcjW-oFLmt5w3CHVNMuEV9qibeSBqNiyvY9FhHkQMkmL1Yf-8mPA0lhDusW20/s1600/IMG_0397.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWPcakOB9JB-CKoZulaXm6ca9WtNjdk1NMzQx6ryGRZ2sTrIyG7O8xxyKFAsGqWhFjNLJFT5DyfH4DmZcjW-oFLmt5w3CHVNMuEV9qibeSBqNiyvY9FhHkQMkmL1Yf-8mPA0lhDusW20/s320/IMG_0397.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005257308293" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWPcakOB9JB-CKoZulaXm6ca9WtNjdk1NMzQx6ryGRZ2sTrIyG7O8xxyKFAsGqWhFjNLJFT5DyfH4DmZcjW-oFLmt5w3CHVNMuEV9qibeSBqNiyvY9FhHkQMkmL1Yf-8mPA0lhDusW20/s320/IMG_0397.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. " alt="" /></a><br />
Transfer into your lined muffin pan and shake—gently mind—to even out the tops of the batter. My favorite tool for this job for this batter is actually a large pastry/frosting bag, or a large zip-top bag with one corner cut off. You could also use a spring-loaded disher.<br />
<br />
<h1>Step 7:</h1>
<span class="emphasis">Bake</span> the cupcakes at 350°F for <span class="emphasis">30 minutes</span>.<Br />
Use this time to clean up the huge mess you made so that your wife doesn't get mad at you. (^_^)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxLJ7S-xs6PCWsY0klhlF92d6m4hpltcxNpZ5qqJZk1vqtNp1SlkAZ-JePyk5s4pNCYd9Urhip9zvO5nGFx28jHFD-5N24REAOkwmJ8sk8OojkaexkZmSLixnBLXzmda7sKuPi01-6sc/s1600/2013-05-16+17.13.38.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxLJ7S-xs6PCWsY0klhlF92d6m4hpltcxNpZ5qqJZk1vqtNp1SlkAZ-JePyk5s4pNCYd9Urhip9zvO5nGFx28jHFD-5N24REAOkwmJ8sk8OojkaexkZmSLixnBLXzmda7sKuPi01-6sc/s320/2013-05-16+17.13.38.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. You probably won't make this many dirty dishes." alt="" /></a><br />
<i>My mom will be so proud of me for putting this part in here.</i><br />
<br />
<h1>Step 8:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ujtCphmpNQEeMZzIV82x4dSMdmIW0bKmUOYml52Qod0DTwGsLWaMwAO-UKd3cZx_S8wWjN1pbXYeWhIKnMLJypx1pe_fcsC0fvItmWRjTRVhT1XYGnwi0ZkF4XzH4z929CqekcSJdbI/s1600/IMG_0399.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ujtCphmpNQEeMZzIV82x4dSMdmIW0bKmUOYml52Qod0DTwGsLWaMwAO-UKd3cZx_S8wWjN1pbXYeWhIKnMLJypx1pe_fcsC0fvItmWRjTRVhT1XYGnwi0ZkF4XzH4z929CqekcSJdbI/s320/IMG_0399.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/05/coconut-flour-chocolate-cupcakes.html" data-pin-id="238339005257308299" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ujtCphmpNQEeMZzIV82x4dSMdmIW0bKmUOYml52Qod0DTwGsLWaMwAO-UKd3cZx_S8wWjN1pbXYeWhIKnMLJypx1pe_fcsC0fvItmWRjTRVhT1XYGnwi0ZkF4XzH4z929CqekcSJdbI/s320/IMG_0399.jpg" title="Dinner in the Life of a Dad—Coconut Flour Chocolate Cupcakes. Cool the cupcakes upside down, just like angel food cake." alt="" /></a><br />
<span class="emphasis">Cool upside down</span> on a wire rack.<br />
<i>Why in the world do I have you cool these upside down? Well, normally what keeps a cupcake so fluffy is the starch and protein in the flour, which set up in the oven and help the cupcake keeps its shape. These cupcakes don't have any starch, and the protein comes from the egg whites. Cooling the cupcakes upside down will let gravity keep the cupcakes fluffy, much the same way that it helps an angel food cake stay fluffy.</i><br />
<br />
</div>
</div>
<div class="recipe">
<a id="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Coconut Flour Chocolate Cupcakes</u><b>—</b><span class="yield">Yields: 12 Cupcakes<br /></span>
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Preheat oven to 350°F. Heat milk (ie: in the microwave) until hot. Add the Dutch cocoa and black cocoa and whisk to combine. Set aside to cool. Separate the eggs. Combine the egg yolks, dextrose, and 4 Tbsp fructose in a large bowl. Beat with a whisk until the eggs reach the ribbon stage and lighten in color. Add the chocolate/milk mixture, vanilla, baking soda, salt, and coconut flour and mix until completely combined. Whisk egg whites along with cream of tartar and remaining 2 Tbsp fructose until stiff peaks form. Lightly fold the egg whites, in thirds, into the chocolate batter. Scoop into 12 lined muffin cups and bake for 30 minutes, or until the top of the cupcake springs back when touched.<br />
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Coconut Flour Chocolate Cupcakes</span>
<span itemprop="recipeYield">Yields 12 cupcakes</span>
<span itemprop="description">Rich chocolate cupcakes with a delicate coconut flavor.</span>
<span itemprop="cookTime" content="30M"></span>
<span itemprop="prepTime" content="20M"></span>
<span itemprop="ingredients">1 cup milk</span>
<span itemprop="ingredients">4 Tbsp Dutched cocoa powder</span>
<span itemprop="ingredients">4 tsp black cocoa</span>
<span itemprop="ingredients">6 eggs, separated</span>
<span itemprop="ingredients">4 Tbsp dextrose</span>
<span itemprop="ingredients">6 Tbsp fructose, divided</span>
<span itemprop="ingredients">1 tsp vanilla</span>
<span itemprop="ingredients">1/2 tsp baking soda</span>
<span itemprop="ingredients">1/4 tsp salt</span>
<span itemprop="ingredients">1/2 cup + 2 Tbsp coconut flour</span>
<span itemprop="ingredients">3/4 tsp cream of tartar</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com1tag:blogger.com,1999:blog-7280823083625120091.post-43059660683264966682013-05-12T15:04:00.000-06:002013-05-23T17:13:53.994-06:00Nut, Sesame, and Cheese Crackers<div class="noprint">
<div style="text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H6nktj7zTkXHOTa3rp17_Y7kQuHDGSr9YvSE6J5AE9BpWiKrCRj41o8qNw49g3BhTUM6KWWSHM1Yl_bzw8IygFgAV-nthAqf8LN66JYK8g_9FVhgpz9RR9gtSo3YugqFMi3m82Pvguw/s1600/IMG_0344.JPG" imageanchor="1" ><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H6nktj7zTkXHOTa3rp17_Y7kQuHDGSr9YvSE6J5AE9BpWiKrCRj41o8qNw49g3BhTUM6KWWSHM1Yl_bzw8IygFgAV-nthAqf8LN66JYK8g_9FVhgpz9RR9gtSo3YugqFMi3m82Pvguw/s320/IMG_0344.JPG" /></a></div>
<div class="story">
One of the most difficult things about having kids with CSID is snack-time. Seriously—ever since Jayson learned what crackers were, all he wanted to eat were crackers. So when we found out he couldn't have them we were kinda devastated. What the heck were we supposed to give this kid for a snack? He loves raisins, but they have a lot of fiber in them and kinda made him go more than we liked. He likes cheese sticks, but only sometimes, when he asks for them. Grapes are too sour for his taste right now, and most other snacky foods have either too much sugar or too much starch.<p />
I had spent a lot of time thinking about how to make him something he would like, when I stumbled upon a recipe for <a href="http://lowcarbdiets.about.com/od/snacks/r/lowcarbsesamecrackers.htm">low-carb crackers</a> and decided to give them a whirl. I was expecting something really tough and flavorless, but these taste amazing.<p />
Once Jayson got over his fear of the loud evil food processor and realized what I was doing, we were subjected to cries of, "Cacker! Racker! Carcker!" and other such variations that only an almost two-year-old can come up with.<br />
<div style="text-indent:0; text-align:center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-m_fMa5U4xriitjMfIb8REfWgrPTYgVweARl2Mc3Q6QWQy_Xlz8RP1GUKe561LTN47KUDFWsKycMgIiL04VYC0WFggZgu5GAddGEj9gQ88s3Eoz3C5SSqbK4mnWvz0eZu2jV6sxyVXmY/s1600/IMG_0339.JPG" imageanchor="1" ><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-m_fMa5U4xriitjMfIb8REfWgrPTYgVweARl2Mc3Q6QWQy_Xlz8RP1GUKe561LTN47KUDFWsKycMgIiL04VYC0WFggZgu5GAddGEj9gQ88s3Eoz3C5SSqbK4mnWvz0eZu2jV6sxyVXmY/s320/IMG_0339.JPG" /></a></div>
This continued until they came out of the oven when his persistent requests transmogrified into full-blown demands for crackers. In short, these are really delicious, and are a great snack for people with CSID, but also for anyone else who is trying to live a low carb diet.<p />
</div>
<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<h1>Step 0:</h1>
Preheat oven to 325°F.<br />
<br />
<h1> Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-q4xYs4dYb2aDxEDeXIdgK1JvuNs888VMgDjEYwkMi2ANGGet0JN_vFxBp4Bex_Wxz5S7U5XGBCwhOC11AN1-OYZiJP5DruRdI7Ny7SinqFn6xBeWbsjoF7bPl7YxYhPJVZGlkVAjj0/s1600/IMG_0323.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-q4xYs4dYb2aDxEDeXIdgK1JvuNs888VMgDjEYwkMi2ANGGet0JN_vFxBp4Bex_Wxz5S7U5XGBCwhOC11AN1-OYZiJP5DruRdI7Ny7SinqFn6xBeWbsjoF7bPl7YxYhPJVZGlkVAjj0/s320/IMG_0323.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQaN0F-tbTG-4BguHkvrcuA4AJ1QHvOyfu4j0qD8pOL377NEfV27JiUC9rB8e0WsXVfPGuHnCXxnAINloGFfvXLPgpL4mEuflP6xLumjGpGnhvoUKFWKA8WTW7WMVGyQGjkwNs6duddY/s1600/IMG_0324.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQaN0F-tbTG-4BguHkvrcuA4AJ1QHvOyfu4j0qD8pOL377NEfV27JiUC9rB8e0WsXVfPGuHnCXxnAINloGFfvXLPgpL4mEuflP6xLumjGpGnhvoUKFWKA8WTW7WMVGyQGjkwNs6duddY/s320/IMG_0324.JPG" /></a>
<br />
Dump <span style="font-size:1.25em; color:orange;">6 ounces of tree nuts</span> (almonds, macadamia nuts, hazelnuts, walnuts, pecans, cashews, etc) and <span style="font-size:1.25em; color:orange;">1/4 cup sesame seeds</span> into the work bowl of your favorite food processor. I like using almonds and macadamia nuts, but that's because it's what I have around. Turn the machine on and process until the nuts are a fine powder, but don't go too long or your will release too many oils from the nuts.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6qVUV2HJbkoVK7DVksMBGsF5XolhThhnNk3jWWCSuDdQtqYfmFUEGV951aX0DURriiaz21-mCYULK1oak3tBg5mdbFVE0WCPCPao4mhElP046TfSgWveAbGrgN2LrqbSc6kslcRPhcg/s1600/IMG_0326.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6qVUV2HJbkoVK7DVksMBGsF5XolhThhnNk3jWWCSuDdQtqYfmFUEGV951aX0DURriiaz21-mCYULK1oak3tBg5mdbFVE0WCPCPao4mhElP046TfSgWveAbGrgN2LrqbSc6kslcRPhcg/s320/IMG_0326.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t_qeKtLAvVrV2HNyEqWvsS7x3LXZ79oXf1_yBLmrjqE8wn4HZVkSpJJRdwP5poIsIVPXDTRUh6BxnjsoXjwojRIZvULlt5OSc6H6mAJ87BvHTubrL5YkgiRhYkQiJFjOY3aLmhrip2E/s1600/IMG_0329.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t_qeKtLAvVrV2HNyEqWvsS7x3LXZ79oXf1_yBLmrjqE8wn4HZVkSpJJRdwP5poIsIVPXDTRUh6BxnjsoXjwojRIZvULlt5OSc6H6mAJ87BvHTubrL5YkgiRhYkQiJFjOY3aLmhrip2E/s320/IMG_0329.JPG" /></a><br />
<i>You can really use any nuts you want for these crackers, but try to stay away from peanuts—they are just a little too oily for this application.</i><br />
<Br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqbls73Y9XnNeSIldRrjTIluC-eZ4kQl3OG_eKOzLe92LFx5qgxnuKsmUw5Y7A5riTL9TroUTO77S58Bksbj_gDZuliAIuYjiFBTC9COR4PvOFsVl3CosAxOOQ06fvTSXDek28dYUueg/s1600/IMG_0331.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqbls73Y9XnNeSIldRrjTIluC-eZ4kQl3OG_eKOzLe92LFx5qgxnuKsmUw5Y7A5riTL9TroUTO77S58Bksbj_gDZuliAIuYjiFBTC9COR4PvOFsVl3CosAxOOQ06fvTSXDek28dYUueg/s320/IMG_0331.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyP7_DXWFZVaTU3_An1dphnVq2gBOOC6TQzvSU1f_Ho4LsQfKewgBTfxrcC-WYlbqUZ5QJle_2-80WR-YCW5lcpJdSiGzYVcCVJv_OhC98KhjtAWRsigPiHwdXKRnaZfdmmH-wWrwtgE/s1600/IMG_0325.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyP7_DXWFZVaTU3_An1dphnVq2gBOOC6TQzvSU1f_Ho4LsQfKewgBTfxrcC-WYlbqUZ5QJle_2-80WR-YCW5lcpJdSiGzYVcCVJv_OhC98KhjtAWRsigPiHwdXKRnaZfdmmH-wWrwtgE/s320/IMG_0325.JPG" /></a>
<br />
To the ingredients already in the work bowl add <span style="font-size:1.25em; color:orange;">1 large egg white</span>, <span style="font-size:1.25em; color:orange;">2 tsp Dijon mustard</span>, <span style="font-size:1.25em; color:orange;">1/4 tsp salt</span>, <span style="font-size:1.25em; color:orange;">4 ounces of shredded/grated cheese</span>, and any other herbs or spices that fit your fancy. Process until all the ingredients come together to form a "dough." Depending on your machine, you may need to help it out a little, or finish mixing the ingredients by hand.<br >
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtygiTzmd0-vpT-XRsS2HRq0YJQjlzUDSwW0MgRHT7ak0lf8ZCOBfbCgkjVf8uXjac97uysz6R5uwNuytp7UKC9A6ixIo67egcKgwAQtDquTd1nl_f8Gep11FgTJbreGB8gwZIit1ep0/s1600/IMG_0330.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtygiTzmd0-vpT-XRsS2HRq0YJQjlzUDSwW0MgRHT7ak0lf8ZCOBfbCgkjVf8uXjac97uysz6R5uwNuytp7UKC9A6ixIo67egcKgwAQtDquTd1nl_f8Gep11FgTJbreGB8gwZIit1ep0/s320/IMG_0330.JPG" /></a><br />
<i>A couple notes on this step. First, you can use whichever mustard you like, even tangy yellow mustard. I simply prefer the flavor of Dijon—I think it plays well with other flavors and doesn't try to bully them into submission. Second, at least half of the cheese you add here should be a good, hard cheese like Parmesan or Romano. The other half isn't quite as important, and most of the time I actually end up using all Parmesan because I like the flavor. Just try to keep away from really stinky cheeses or super fatty cheeses. Remember, the goal here is to have all the flavors play nicely so the finished cracker is balanced.</i><br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNptHkKbVzbwjHSx_Oiu30r3pNKhB6xIfLDb7gwTbhhESe8EOX8naPk6-GPcyo8LaaMF_7HC69DspfMdlQhmOEqI2OEkzCEoCQfov-E6nuff3ZexBHaMLr3g7i7pTIq0syyK5BJT7fzEQ/s1600/IMG_0332.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNptHkKbVzbwjHSx_Oiu30r3pNKhB6xIfLDb7gwTbhhESe8EOX8naPk6-GPcyo8LaaMF_7HC69DspfMdlQhmOEqI2OEkzCEoCQfov-E6nuff3ZexBHaMLr3g7i7pTIq0syyK5BJT7fzEQ/s320/IMG_0332.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59lbyNEaxTHdkWeoNluLzDkvh7lSQ0J83ZSFKMGaJtdCIig5uOEOa4vFlfJdUix3nv41WRHBEiWhmzdBJ-TByczK9nyfAutIFj2lw00j8M5g-g0P1yA0pSOivNj7KFkNjB25wVYATRpQ/s1600/IMG_0333.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59lbyNEaxTHdkWeoNluLzDkvh7lSQ0J83ZSFKMGaJtdCIig5uOEOa4vFlfJdUix3nv41WRHBEiWhmzdBJ-TByczK9nyfAutIFj2lw00j8M5g-g0P1yA0pSOivNj7KFkNjB25wVYATRpQ/s320/IMG_0333.JPG" /></a><br />
Dump the cracker dough onto a large piece of parchment paper and <span style="font-size:1.25em; color:orange;">roll it out</span> to a uniform thickness of <span style="font-size:1.25em; color:orange;">between 1/16" and 1/8"</span>.<br />
<i>You may want to do this in a couple of batches,unless you have a really big piece of parchment and really long rolling pin. Just cover the dough with a piece of plastic wrap or wet towel while it is waiting to be rolled out. I like my crackers really snappy, so I prefer them on the thinner side, but this is really all according to preference.</i><br />
<br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AneeKioruQpuK3k7Z8yNRn7ZTxM2LOcagh6_e56j5v0t5ksHGCz2F8HmEOYy-KLwaiQ_KPNZd1XCuL11TMJ_tFaOnMxs1d44GvUeiH_DwkQ6EX5Xzzocbo4t7b4jGofP-Kjf6EIm5Dk/s1600/IMG_0335.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AneeKioruQpuK3k7Z8yNRn7ZTxM2LOcagh6_e56j5v0t5ksHGCz2F8HmEOYy-KLwaiQ_KPNZd1XCuL11TMJ_tFaOnMxs1d44GvUeiH_DwkQ6EX5Xzzocbo4t7b4jGofP-Kjf6EIm5Dk/s320/IMG_0335.JPG" /></a><br />
<span style="font-size:1.25em; color:orange;">Cut out shapes</span> using a sharp knife, pastry/pizza roller, or appropriately sized cookie cutter—mine is about 1-1/4". Transfer to a parchment-lined baking sheet and <span style="font-size:1.25em; color:orange;">bake for 16-18 minutes</span> or until golden brown and delicious.<br />
<i>These are a really low moisture food, and the moisture content determines the final snappiness of your crackers. Also, if your crackers are a little on the thick side bake them closer to the 18 minutes side. Thinner crackers can obviously bake for closer to 16 minutes. Keep an eye on them and find out what your preference is.</i><br />
<br />
<h1>"Step" 5:</h1>
Allow to cool completely before storing in an airtight container for probably up to 2 weeks. To be honest I've never had them last that long, but I imagine they will be good at least 2 weeks.<Br />
<br />
</div>
</div>
<div class="recipe">
<a name="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Nut, Sesame, and Cheese Crackers:</u>
<span class="yield">Yields 10 dozen crackers</span><br />
6 ounces tree nuts—almonds, macadamia nuts, hazelnuts, walnuts, etc<br />
1/4 cup sesame seeds<br />
4 oz shredded cheese—at least 2 oz should be Parmesan<br />
2 tsp Dijon mustard<br />
1 egg white<br />
1/4 tsp salt<br />
Optional Ingredients:<br />
<p style="text-indent:50px;">Garlic powder, onion powder, parsley, basil, cinnamon, etc</p>
<br />
Preheat oven to 325°F. Dump nuts and sesame seeds in the bowl of a food processor and process until the nuts are a fine powder. Add the cheese, mustard, egg white, and salt and process until everything comes together to form a dough. Dump out onto a piece of parchment paper and roll to a uniform thickness between 1/16th and 1/8th of an inch thick. Cut into desired shapes using either a sharp knife, pastry/pizza roller, or appropriately sized cookie cutter. Transfer to a parchment lined sheet and bake for 16-18 minutes, depending on how dark and crispy you want your crackers.<br />
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com2tag:blogger.com,1999:blog-7280823083625120091.post-26231644694185676222013-05-01T22:32:00.000-06:002013-06-06T08:56:40.308-06:00Currying For Flavor<div class="noprint">
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qTxD5By4Fqjnh-jw7-rCB-ZYPYza9tQi24Eg6WsGFdLIQWwsKLqklIeuCbPv9Itwubb5XRROK8ZeWDTQhS9PrCn13isvdqV_9ehwKPty8E8Zlg6UmPspISrrTk0qQk_fxOjLaVrcLFo/s1600/IMG_0440.JPG" imageanchor="1" ><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qTxD5By4Fqjnh-jw7-rCB-ZYPYza9tQi24Eg6WsGFdLIQWwsKLqklIeuCbPv9Itwubb5XRROK8ZeWDTQhS9PrCn13isvdqV_9ehwKPty8E8Zlg6UmPspISrrTk0qQk_fxOjLaVrcLFo/s320/IMG_0440.JPG" /></a>
</div>
<div class="story">
This has become one of the favorite dinners in my family, and what makes it even better is that it's something that my whole family can eat and enjoy. That's right kids, this one is completely CSID friendly! And what makes it even better, is that there are only 4 ingredients—count 'em, <span style="font-size:1.25em;">FOUR</span>—so it's also super easy to make.<p />
I can remember eating this as a kid, and loving it even then. All five of my siblings loved it too, and that was no easy feat let me tell you. There were only a handful of meals that my entire family liked, and this happened to be one of them. Then one night I was talking to my mom, asking her for dinner ideas that might be suitable for Jayson, and she mentioned <span style="font-size:1.125em; font-weight:bold;">honey-mustard chicken</span>. I can't believe I hadn't thought of that, so of course I asked her for the recipe, which she gladly sent to me. I couldn't wait to see the ingredients that had made my childhood chicken so delicious.<p />
Imagine my surprise when I pulled up the recipe and read the secret ingredient, the tantalizing flavor that perfectly married the tender sweetness of honey and the sharp bite of mustard—curry powder.<p />
<p />
Really, curry powder? As a kid, I knew that I didn't like curry, so that came as a shocking revelation. On the other hand, curry powder was a simple enough ingredient. And because there are only 4 ingredients, I knew that this was certainly a CSID friendly recipe. The fact that it is delicious is just another great bonus.<br />
</div>
<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<h1>Step 0:</h1>
Preheat your oven to <span class="emphasis">350°F</span>. Lightly grease a <span class="emphasis">9 x 13 baking dish</span>.<br />
<br />
<h1>Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Awe05ZcHQ6w14t-1n9IrzTqBnRNZEpveF0HCOeTgWPwMrKW5sfayWX9-NPwCx_fsqHgkFBzkfiyCBE7zKY9QGBxb9iofWGyxGFa7XYugQCb0PSeUJMsJeNGe-V-_Tz3uezz5C8PClG8/s1600/IMG_0437.JPG" imageanchor="1" ><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Awe05ZcHQ6w14t-1n9IrzTqBnRNZEpveF0HCOeTgWPwMrKW5sfayWX9-NPwCx_fsqHgkFBzkfiyCBE7zKY9QGBxb9iofWGyxGFa7XYugQCb0PSeUJMsJeNGe-V-_Tz3uezz5C8PClG8/s320/IMG_0437.JPG" /></a><br />
<span class="emphasis">Season 3 or 4 large</span> room temperature <span class="emphasis">boneless, skinless chicken breasts</span> liberally with kosher salt and black pepper.<br />
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDgi4_HbazInQBjrIWcz40b2RtolSU2locNuqIfrFGbL81JmJ2RiukGSvZYP8Z-o508pCr2KpKXaTN4HvPgTb8ZWKJQtEBW_3JfFz68boQHqGUrnFLWjaLO8_6S9RIS0E8IKK9fHY3M8/s1600/IMG_0428.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDgi4_HbazInQBjrIWcz40b2RtolSU2locNuqIfrFGbL81JmJ2RiukGSvZYP8Z-o508pCr2KpKXaTN4HvPgTb8ZWKJQtEBW_3JfFz68boQHqGUrnFLWjaLO8_6S9RIS0E8IKK9fHY3M8/s320/IMG_0428.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUUbOjFHJbsdYrXKMKphwljC1m2P7EtyuaWAmD9VLReIhAFGSiqzK0qHR6qR-sEg-hKLWIo44bGx2HTpoJaFgw76DE3ktRXS2vyj159g-J3BuozHMpEWag-NHEaumWUU0h67kXJRYXwo/s1600/IMG_0434.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUUbOjFHJbsdYrXKMKphwljC1m2P7EtyuaWAmD9VLReIhAFGSiqzK0qHR6qR-sEg-hKLWIo44bGx2HTpoJaFgw76DE3ktRXS2vyj159g-J3BuozHMpEWag-NHEaumWUU0h67kXJRYXwo/s320/IMG_0434.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtsvF5J6S3Hd6Rrnff7NJzUXo5bvp83zpgKuoIoNq6Btd1ABAkR5R8zBJhqYkTPp63hd7xTO8K87II0Kf-jan9spFr_Yp54qoMZLZjnhMz7owvnfmbhzUEIgMFnK3IR_E2ZRAnLSC0eI/s1600/IMG_0435.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtsvF5J6S3Hd6Rrnff7NJzUXo5bvp83zpgKuoIoNq6Btd1ABAkR5R8zBJhqYkTPp63hd7xTO8K87II0Kf-jan9spFr_Yp54qoMZLZjnhMz7owvnfmbhzUEIgMFnK3IR_E2ZRAnLSC0eI/s320/IMG_0435.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7SR-EqdU_9AuBt3B5M6-ejJJa9nFxf3O5qIs6qoSywcxqh5mtMmU-SKqXDV9QdPz4CKTnzM3J4PhSPjG77WkGKVm4XFReeQkxhq95v2Cf91aM4gE-56D33cpagmREftF0WhqF9W-PTU/s1600/IMG_0443.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7SR-EqdU_9AuBt3B5M6-ejJJa9nFxf3O5qIs6qoSywcxqh5mtMmU-SKqXDV9QdPz4CKTnzM3J4PhSPjG77WkGKVm4XFReeQkxhq95v2Cf91aM4gE-56D33cpagmREftF0WhqF9W-PTU/s320/IMG_0443.JPG" /></a><br />
Melt <span class="emphasis">1/4 cup butter</span> or margarine and combine with <span class="emphasis">1/2 cup honey</span>, <span class="emphasis">1/4 cup Dijon mustard</span>, and <span class="emphasis">1/4 tsp curry powder</span>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM9PkRXPQtaihoKQ0eQWDlrSbTq0OfQrbEXEXXVn-F3A4JdPGrYWpPll-ujUpeG5W_nCNPkirOyMuuv5SQ-FA_hxwElteJ6RekAwPSv2XjCTSlu7e-tNo_m7fB4OBb02bjPFgQPG5g88/s1600/IMG_0436.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM9PkRXPQtaihoKQ0eQWDlrSbTq0OfQrbEXEXXVn-F3A4JdPGrYWpPll-ujUpeG5W_nCNPkirOyMuuv5SQ-FA_hxwElteJ6RekAwPSv2XjCTSlu7e-tNo_m7fB4OBb02bjPFgQPG5g88/s320/IMG_0436.JPG" /></a><br />
<i>Wow, lots of ingredients in one step. Use any type of honey you like, but remember that delicate nuances of high-end honey will more than likely disappear in this recipe. Dijon mustard—again, use whatever you like. To be honest, if you aren't at all picky about your mustard, the recipe will even work with yellow mustard or whole-grain mustard, but at the same time, those flavors will definitely overpower the flavor of the honey. As far as the curry powder is concerned, again, if you have a favorite brand, use that. I use whatever is cheap and whatever I have on hard.</i><br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBqcQ4Q2_vuPjZlJMTL7PhpurP-GRVGtmQEKRgAKQc-gfbgfNVk1Vum8-sTUkpMj4Hdw0NcbmD4GvMPgbFu0AzacxsVeZipjWvVGGMRFAulWy1FvJOprJlBeS4XYnjGvcHZ8stTYOdls/s1600/IMG_0438.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBqcQ4Q2_vuPjZlJMTL7PhpurP-GRVGtmQEKRgAKQc-gfbgfNVk1Vum8-sTUkpMj4Hdw0NcbmD4GvMPgbFu0AzacxsVeZipjWvVGGMRFAulWy1FvJOprJlBeS4XYnjGvcHZ8stTYOdls/s320/IMG_0438.JPG" /></a><br />
<span class="emphasis">Coat both sides</span> of each chicken breast with the honey-mustard mixture and arrange in the prepared 9 x 13.<br />
<br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMBMLGuP9LIHpwGSEBQRRJMlrfoJpLvQ4ZiZcnVto8IYDuFJq6JorPaifx2cO03EsKYwzivQ-elnf_twUd2ggYzxuxd5mWMHbKoWu2sOzAqUX08EC6GELCedlGHUJhCieYH9SIS49UWo/s1600/IMG_0439.JPG" imageanchor="1" ><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMBMLGuP9LIHpwGSEBQRRJMlrfoJpLvQ4ZiZcnVto8IYDuFJq6JorPaifx2cO03EsKYwzivQ-elnf_twUd2ggYzxuxd5mWMHbKoWu2sOzAqUX08EC6GELCedlGHUJhCieYH9SIS49UWo/s320/IMG_0439.JPG" /></a><br />
<span class="emphasis">Bake</span> the chicken, <span class="emphasis">uncovered</span>, until the internal temperature reaches <span class="emphasis">160° to 165°F</span>, about 30-45 minutes.<br />
<i>Make sure you are going by the temperature when cooking chicken, not only for food safety reasons, but also because it makes the chicken so tasty.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFMbtilGqCa1BBqNnfzxtuIFcqIN5wdAg00_qjz-Z1SDoqqD7X3IKp23boPrvwcq48iECsp_7HQG_U2tDBV5UxpFEw4Qob07aVCy0HbG1K6m2y5TAMiljZrfTvw0ae2jaNnQMKUyARjM/s1600/IMG_0441.JPG" imageanchor="1" ><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFMbtilGqCa1BBqNnfzxtuIFcqIN5wdAg00_qjz-Z1SDoqqD7X3IKp23boPrvwcq48iECsp_7HQG_U2tDBV5UxpFEw4Qob07aVCy0HbG1K6m2y5TAMiljZrfTvw0ae2jaNnQMKUyARjM/s320/IMG_0441.JPG" /></a><br />
Allow the chicken to rest at least 5 minutes before attempting to cut into the chicken and serve over rice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMFaPAXixvomsxyQBY9g0xkOIDfuWCv0lgytixyYAWZk9xcbxiQyz5Sb4oSUA35cRuIKSg5sy0PKidAA0lJqLWORubSEUw7RGx0v7NZGUwo5SKpnLw75Ol7VsLFn6ivr6dkwrYjSgv30/s1600/IMG_0442.JPG" imageanchor="1" ><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMFaPAXixvomsxyQBY9g0xkOIDfuWCv0lgytixyYAWZk9xcbxiQyz5Sb4oSUA35cRuIKSg5sy0PKidAA0lJqLWORubSEUw7RGx0v7NZGUwo5SKpnLw75Ol7VsLFn6ivr6dkwrYjSgv30/s320/IMG_0442.JPG" /></a><br />
Or you can stick the chicken in a mixer for a few seconds to shred it, stir in the sauce, and serve it for your CSID toddler.<br />
<br />
</div>
</div>
<a name="recipe"></a>
<div class="recipe">
<u style="font-weight:bolder; letter-spacing:1px;">Honey Mustard Chicken:</u>
<span class="yield">Yields 3-4 large chicken breasts</span><br />
3-4 large chicken breasts, boneless, skinless, thawed<br />
Salt and ground black pepper<br />
1/4 cup melted butter or margarine<br />
1/2 cup honey<br />
1/4 cup Dijon mustard<br />
1/4 tsp curry powder<br />
<br />
Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Season chicken with salt and pepper to taste. Combine melted butter, honey, mustard, and curry powder in a small bowl. Completely coat chicken with the mixture and place in the prepared 9x13. Pour the remaining honey-mustard mixture over the chicken. Bake uncovered at 350° until the internal temperature reaches between 160° and 165°F, about 30-45 minutes. Serve alongside rice and steamed or sauteed vegetables.<br />
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-8909294617692680862013-04-15T22:42:00.004-06:002013-04-15T22:42:51.316-06:00Root Beer Cookies<div class="noprint">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfrVfwQa00V6sFRBNS3zDTk-06cFCZwZEpPrflxn6xdpqWd87U4rykdDK_V1IPrnN0UnJf3lJV2iDvZrfVMXs1eiZrid7md8GeUDS5gWrB8LnTZzIbVKQweo51RK8NraV-rKHQlCev_k/s1600/DSC_0737.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfrVfwQa00V6sFRBNS3zDTk-06cFCZwZEpPrflxn6xdpqWd87U4rykdDK_V1IPrnN0UnJf3lJV2iDvZrfVMXs1eiZrid7md8GeUDS5gWrB8LnTZzIbVKQweo51RK8NraV-rKHQlCev_k/s320/DSC_0737.JPG" height="400"/></a>
</div>
<div class="story">
I love ice cream sandwiches. They are just so deliciously tasty and fun to eat, not to mention being a great tie back to when I was younger and only had them on very rare occasions. I remember making ice cream sandwich cookies at work one day and I had the idea that a root beer float ice cream sandwich would be delicious, if I could only find a recipe for root beer cookies.<p />
So, I looked around the internet and found a couple recipes, but none of them had everything I wanted. One thing they all had in common was root beer concentrate, so that was a definite must, but the rest of the recipe seemed to be up for debate. So I figured, I make cookies for a living, what's one more cookie?<p />
The butter was an obvious choice, and I thought brown sugar would complement the earthiness of the root beer concentrate. To round out the flavor I added vanilla extract. Also on my list of ingredients was cream of tartar to get some of the acidity of root beer. I made a batch and found they still lacked the bite of root beer, so I upped the acidity with a little bit of citric acid. Finally I got some cookies that I felt were worthy of being given the name of root beer.<p />
These cookies are perfect for making ice cream sandwiches. They have a deep root beer flavor that is not overpowering, and pairs perfectly with vanilla ice cream. For tips on making ice cream sandwiches read <a href="http://samslaugh.blogspot.com/2013/04/3-secrets-of-perfect-ice-cream.html">this post</a>.<br />
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<a name='more'></a>
<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<br />
<div class="tutorial">
<h1>Step 0:</h1>
Preheat oven to 350°F.<br />
<br />
<h1>Step 1:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssHD7TcT4CjU9YsjVUcxKjlz0uyghAAiicEj40rTgfj5ya8amPkIwaVAMd7UQmadEC1aB3FmUv1MKY-Eiy99Z3Juo62qh7Dp2tmtOnfcEef3mUk1siQ0utIizwLSCkgINp4UeeN6UlGM/s1600/DSC_0719.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssHD7TcT4CjU9YsjVUcxKjlz0uyghAAiicEj40rTgfj5ya8amPkIwaVAMd7UQmadEC1aB3FmUv1MKY-Eiy99Z3Juo62qh7Dp2tmtOnfcEef3mUk1siQ0utIizwLSCkgINp4UeeN6UlGM/s320/DSC_0719.JPG" height="215"/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPFnl5gaZ5KorNNEIwqjAeInA0Pm66xe8WdTLFlBGPYf8w1K7LpzlFPxCqaLc1-W12oeXt-mERVTlpbm-y8HdFbB339leTb_mpQebD2Ngv8l6cPI328xmK7pb7PPrO-Z4dHXmlelio0I/s1600/DSC_0720.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPFnl5gaZ5KorNNEIwqjAeInA0Pm66xe8WdTLFlBGPYf8w1K7LpzlFPxCqaLc1-W12oeXt-mERVTlpbm-y8HdFbB339leTb_mpQebD2Ngv8l6cPI328xmK7pb7PPrO-Z4dHXmlelio0I/s320/DSC_0720.JPG" height="215"/></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gOhCsipUOZeXkrntkBfu3b05zycFr2UBdBr0mW2Q17mQUfVx0gkgdbwZC2bqhR2Te2du67zfIjFO9VNKgCXcgPidg16iOIYB9SQQ2Q2VRZAJWeCZCvatOBx0Xuir0EQU01Q-tevmCJI/s1600/DSC_0721.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gOhCsipUOZeXkrntkBfu3b05zycFr2UBdBr0mW2Q17mQUfVx0gkgdbwZC2bqhR2Te2du67zfIjFO9VNKgCXcgPidg16iOIYB9SQQ2Q2VRZAJWeCZCvatOBx0Xuir0EQU01Q-tevmCJI/s320/DSC_0721.JPG" height="215"/></a><br />
Cream together 1 cup butter, 2/3 cup sugar, 2/3 cup brown sugar, 3/4 tsp baking soda, 1/2 tsp salt, 3/4 tsp cream of tartar, and 1/4 tsp citric acid until light and fluffy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBA_I8-eDppn8Dyq0jdXmFt5xbAMR15sdO3YBGjnhr9SqKRz3IoVcFGz_t0NmwIV4oe27daKHYFyYoefVEKf3AM9-YM4qa67Ik2p2hqy_zqJGWCwQYQ8lNh7e5ZOWVTeuXvLvnSJxm0I/s1600/DSC_0723.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBA_I8-eDppn8Dyq0jdXmFt5xbAMR15sdO3YBGjnhr9SqKRz3IoVcFGz_t0NmwIV4oe27daKHYFyYoefVEKf3AM9-YM4qa67Ik2p2hqy_zqJGWCwQYQ8lNh7e5ZOWVTeuXvLvnSJxm0I/s320/DSC_0723.JPG" height="215"/></a><br />
<i>Why do I differ from many other cookie recipes in that I don't first cream together the fat and sugar, then add the eggs, etc. Well, to be honest. You don't really need to do that with modern chemical leaveners, which are powerful enough to blow bubbles in most cookie dough without a long creaming period. So, just add the powders at the same time—they will get mixed in better than if you mix them in with the flour.<br />
As far as the citric acid is concerned, I guess you don't really need to use it, but then again, you also don't need to have good root beer cookies.</i><br />
<br />
<h1>Step 2:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKzGB_n3yFzQlalu1Xz9Vwqs40FaByzQ1VGLRRdRv1MlMlnxS9eYc2f-IjnPbkFL8Qo8l13jkysmhVhtpcluPG9cHnjiH1nmX244FU_1b9yk-KMu4nCvgRx5Fw4pPNcajG6nnrTLwyJ4/s1600/DSC_0724.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKzGB_n3yFzQlalu1Xz9Vwqs40FaByzQ1VGLRRdRv1MlMlnxS9eYc2f-IjnPbkFL8Qo8l13jkysmhVhtpcluPG9cHnjiH1nmX244FU_1b9yk-KMu4nCvgRx5Fw4pPNcajG6nnrTLwyJ4/s320/DSC_0724.JPG" height="215"/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeJT8MJWrUwL5FTaAtS7dJcvvK6v4dVdxBhuDkQo2pFu4F-EUi0pzGZsHcE85L-B7wJuOy7EywooxF-nybK9c7t0NTP15aJ2BnzA0i1FF1yYys4P-fwd8cyyg4kmwY3QN3lAAoXQyz5U/s1600/IMG_0179.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeJT8MJWrUwL5FTaAtS7dJcvvK6v4dVdxBhuDkQo2pFu4F-EUi0pzGZsHcE85L-B7wJuOy7EywooxF-nybK9c7t0NTP15aJ2BnzA0i1FF1yYys4P-fwd8cyyg4kmwY3QN3lAAoXQyz5U/s320/IMG_0179.JPG" height="215"/></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtky9TEnVRd3QBknm6C7Wy4zlLADBKEGqvdFh7lCFBuWAMQ0gu6f-Nr3_j61yUHWiQkb5zY6FWPBat4pDLSqIwXRy1Yok61KGjd37gQcAoShDu2Nvwvh8SlonjNBa5lvEyf420CqH-j4/s1600/DSC_0728.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtky9TEnVRd3QBknm6C7Wy4zlLADBKEGqvdFh7lCFBuWAMQ0gu6f-Nr3_j61yUHWiQkb5zY6FWPBat4pDLSqIwXRy1Yok61KGjd37gQcAoShDu2Nvwvh8SlonjNBa5lvEyf420CqH-j4/s320/DSC_0728.JPG" height="215"/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQA2tzITpzKs_zAvL5HZjJLzii6sxfoKb_RruJ_IPw33qMKTapG6hSeJLWl8S-BpGww8bi2lz0NiZOfiLDZmjn5uxCexVmnXh7Jl-sWwWgfWLzSXiUP4kw6rBdg330RZ2iZKsI_ECrVY/s1600/DSC_0729.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQA2tzITpzKs_zAvL5HZjJLzii6sxfoKb_RruJ_IPw33qMKTapG6hSeJLWl8S-BpGww8bi2lz0NiZOfiLDZmjn5uxCexVmnXh7Jl-sWwWgfWLzSXiUP4kw6rBdg330RZ2iZKsI_ECrVY/s320/DSC_0729.JPG" height="215"/></a><br />
Add 1 egg, 1 tsp vanilla extract, and 1 Tbsp root beer concentrate. Mix until combined and airy. This will take probably a couple minutes.<br />
<i>One note on root beer concentrate—make sure you use a brand that you would use to make root beer. Also, make sure you are not using a concentrate for diet root beer. Well, I guess you could, if you really wanted, but why bother. These already have lots of Calories—what's a few more gonna do?</i><br />
<br />
<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GC0WdLJQ-b2w6y7b-ieJjCQRT3ncsZTbocw2Ny6ixCNpLg-6q4rM0SQOB1akbX4Kt6mckUrXNaljATq7YPpLWcfgapyQD_ogiHpY-tSoDH67ewvcx8L9FuRgut8tmviV5p7MYDRVpoQ/s1600/DSC_0731.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GC0WdLJQ-b2w6y7b-ieJjCQRT3ncsZTbocw2Ny6ixCNpLg-6q4rM0SQOB1akbX4Kt6mckUrXNaljATq7YPpLWcfgapyQD_ogiHpY-tSoDH67ewvcx8L9FuRgut8tmviV5p7MYDRVpoQ/s320/DSC_0731.JPG" height="215"/></a><br />
Add 3-1/4 cups all-purpose flour and mix until completed incorporated.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8siB_09rzbzogigBYNy1_hUrqOAKat7TDStUxQ8ip8k7yMldqbJdKf8Cp18TrJURTPzkSBmncA0by64UGEVH7tP0lnVu0hqZHn8T9jen_vuyEiZOR9PNTdOvNJGGJZTFYEDO87tf-0Ps/s1600/DSC_0735.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8siB_09rzbzogigBYNy1_hUrqOAKat7TDStUxQ8ip8k7yMldqbJdKf8Cp18TrJURTPzkSBmncA0by64UGEVH7tP0lnVu0hqZHn8T9jen_vuyEiZOR9PNTdOvNJGGJZTFYEDO87tf-0Ps/s320/DSC_0735.JPG" height="215"/></a><br />
<br />
<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX7CtbFnr1d_hYd3Fj26T1sbXdmN7m_VNR-TLt2ZFpqeOWJOkOpiCv4Br5ChgLTHHKGqNHYClg9jFQb0ETeCafv2nIfUnag0s_i19Y8wnyL2rkgqXpvLgoWd6Xpn1AOmaHyd-4oonnUg/s1600/DSC_0736.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX7CtbFnr1d_hYd3Fj26T1sbXdmN7m_VNR-TLt2ZFpqeOWJOkOpiCv4Br5ChgLTHHKGqNHYClg9jFQb0ETeCafv2nIfUnag0s_i19Y8wnyL2rkgqXpvLgoWd6Xpn1AOmaHyd-4oonnUg/s320/DSC_0736.JPG" height="215"/></a><br />
Use a #40 disher to scoop out balls of dough onto a parchment lined sheet pan. Flatten to a diameter of 2-1/4 inches. If you feel like it, you can even dust them with granulated sugar for a fun sparkly look.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlACUmw3aAscU1rb7QHN-uFWDPKKMOG4ATZiPP0vt-anrVbjXqqwVUkz8_SAGnPD6S5Mpwoc5h9PKB6v_jCePu83rF5SLkCHWDE43M3mLcztFfNeDCl4KY9ioM9fwgFD7Yxi3R9Txwvds/s1600/DSC_0739.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlACUmw3aAscU1rb7QHN-uFWDPKKMOG4ATZiPP0vt-anrVbjXqqwVUkz8_SAGnPD6S5Mpwoc5h9PKB6v_jCePu83rF5SLkCHWDE43M3mLcztFfNeDCl4KY9ioM9fwgFD7Yxi3R9Txwvds/s320/DSC_0739.JPG" height="215"/></a><br >
<br />
<h1>Step 5:</h1>
Bake your cookies for 12-15 minutes, or until done.<br />
</div>
<br />
</div>
<div class="recipe">
<a name="recipe"></a>
<u style="font-weight:bolder; letter-spacing:1px;">Root Beer Cookies:</u>
<span class="yield">Yields 2 dozen cookies</span><br />
1 cup butter<br />
2/3 cup sugar<br />
2/3 cup brown sugar<br />
3/4 tsp baking soda<br />
1/2 tsp salt<br />
3/4 tsp cream of tartar<br />
1/4 tsp citric acid<br />
1 egg<br />
1 tsp vanilla extract<br />
1 Tbsp root beer concentrate<br />
3-1/4 cups flour<br />
<br />
Preheat oven to 350°F. Cream together butter, both sugars, baking soda, salt, cream of tartar, and citric acid. Add egg, vanilla extract, and root beer concentrate and mix until light and fluffy, scraping sides as necessary. Add flour and mix until well combined.Scoop with a #40 disher onto a parchment lined baking sheet and bake 12-15 minutes.<br />
</div>
Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com2tag:blogger.com,1999:blog-7280823083625120091.post-45431552549028426632013-04-15T22:42:00.002-06:002013-04-15T22:42:36.586-06:003 Secrets of Perfect Ice Cream Sandwiches<div class="story">
I love cookies and ice cream. The combination of sweet, sugary cookie and the rich, mellow ice cream is one that is hard to beat. Maybe I am weird, but I think the ideal sandwich is similar to a FatBoy—soft and tender cookie and firm ice cream. I could eat these ice cream sandwiches by the dozen. Actually, I need to make sure I don't eat one because I have that hard of a time stopping.<p />
But all too often when I am offered a homemade ice cream sandwich I end up being disappointed because the cookies are so hard I can't bite through them without inevitably squeezing all the ice cream out from between the cookies and onto my shirt or—even worse—the floor. My own experiments were not any more successful though, and I had to settle for eating my cookies and ice cream in the form of crushed cookies mixed into ice cream. Not that this is bad, but crushed cookies do not a sandwich make.<p />
There has to be a solution, I would say to myself. After all, ice cream and cookie combinations are found everywhere in the frozen dessert section of the grocery store, in the form of cookies & creme ice cream and, of course, ice cream sandwiches. But it wasn't until I got a project at work to make cookies intended for ice cream sandwiches that I learned the secret to perfect ice cream sandwiches.<p />
And before you run away screaming and waving your arms shouting about chemicals and artificiality, let me tell you the secret isn't as complex or scary as you think, and it's something you can do in your own kitchen and freezer. And now let me share with you the secrets I learned as a professional baker about how to make perfect ice cream sandwiches.<p />
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<a name='more'></a>
<div class="tutorial">
<span style="font-size:3em;">Secret #1: The Cookie</span><br />
The first secret to a perfect ice cream sandwich is to use the right cookie. Before I share with you one of my favorite ice cream sandwich cookie recipes—root beer float cookies—let me first tell you something very important about ice cream sandwich cookies about which I have read a ton of misinformation.<br />
<span style="font-size:1.5em; font-weight:bold; letter-spacing:3px;">Don't use underbaked cookies!</span><br />
The trick to getting a soft cookie is not to bake a soft cookie, but to bake a hard and crunchy, yet extremely tender, cookie.<br />
<span style="font-size:1.25em;">WAIT!!</span> Don't run away so fast. I promise my underpants aren't sitting on my head as I write this. I'm not crazy. This is a trick I learned as a professional baker who made cookies <b>intended</b> for ice cream sandwiches. You want a low-moisture cookie for this, not a high-moisture one.Also, you want a cookie that is going to be tender even when frozen, and the key to that is an extremely high fat content—I like to use the same amount of fat as sugar, by weight of course.<br />
Still don't believe me? Let's look at the quintessential cookie to be paired with ice cream—the chocolate sandwich cookie. These cookies are really, really hard and dry, but they are what every cookies & creme ice cream contains. And can it be mere coincidence that they are called <i>sandwich</i> cookies? I think not.<br />
And now, without further ado, here is my recipe for <a href="http://samslaugh.blogspot.com/2013/04/root-beer-cookies.html">root beer float cookies</a>.<br />
<br />
<span style="font-size:3em;">Secret #2: The Assembly</span><br />
The second step on your way to a perfect frozen dessert is in how you put it together. Believe it or not, there is a lot of discrepancy on this point, and it doesn't make sense to me. I put it down to misunderstandings about what an ice cream sandwich should be. Maybe there are people out there who think that an ice cream sandwich should be all about melty ice cream and hard-as-a-rock cookie, I don't know.<br />
Okay, the secret to assembling a perfect sandwich is to use <span style="font-size:1.25em; font-weight:bold;">frozen cookies</span> and <span style="font-size:1.25em; font-weight:bold;">barely-soft ice cream</span>. Here is how you do it.<br />
Take 1 frozen cookie and put it on a square of plastic wrap at least 3 times as wide as the cookie. Place a scoop of ice cream on the cookie and top with a second frozen cookie. Then gently apply even pressure to spread the ice cream into an even disc between the cookies. Finally, completely wrap the cookie up in the plastic wrap and stick in the freezer.<br />
Please, <b>please</b>, resist the temptation to eat your sandwich right away. Which brings me to...<br />
<br />
<span style="font-size:3em;">Secret #3: The Wait</span><br />
This is the true, ultimate secret to the perfect ice cream sandwich. This is what sets every professional ice cream sandwich apart from homemade mock-ups.<br />
<span style="font-size:1.25em;">The secret to a perfect ice cream sandwich is to let it sit in the freezer for at least 24 hours.</span> Forty-eight would be better, and a week would create an ice cream sandwich that would be simply to die for.<br />
I know I seem crazy, and that some of you shut down the computer when I said that, but it's true. That is the only way to get a cookie that is completely baked, soft enough to bit through when frozen, yet strong enough to not fall apart when you pick it up or when the ice cream starts to melt.<br />
This is why earlier I said you need a dry cookie—a dry cookie will pick up more moisture than a moist cookie without falling apart. This is why it is best to make french toast or bread pudding from dry, stale bread rather than moist, fresh bread. If you use a <span style="font-size:1.25em; font-weight:bold;">dry</span> cookie and give it <span style="font-size:1.25em; font-weight:bold;">time</span> to absorb moisture, it will soften up without getting mushy. Where is it getting the moisture from? The ice cream of course! So use good ice cream when making your sandwiches.<br />
<br />
I hope I have given you the tools you need to make your ice cream sandwiches the best they can be. Now go forth, and make sandwiches.
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-6767215175916567492013-03-20T20:04:00.000-06:002016-01-28T10:19:45.147-07:00Coconut Flour Muffins<!DOCTYPE html>
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<p class="first">As I have written about a couple times on this blog, my two sons have a condition called CSID—they lack the enzymes to digest sucrose and starch. It has been a trial to find recipes for them to eat, especially recipes for baked goods. So far, my only successes have been adapting some paleo recipes and some low-carb recipes. Believe it or not, the common solution to baking for people with digestive troubles—a gluten-free diet—is a pretty bad place to look for recipes for people with CSID. The reason for this is that most gluten-free recipes have a ton of starch in them to replace flour. But for people with CSID, the starch is the enemy, not the gluten.</p>
<p>Anyway, so low carb and a few paleo recipes are the way to go. Low carb recipes are generally the most easily adaptable to CSID because reducing carbs automatically means you have reduced sugar and starch. In screening recipes the only things to watch out for are nuts and fruits. Paleo diets require a little more scrutiny because a paleo diet, while eschewing refined grains and refined sugars, has no qualms about using fruits high in sugar—bananas and apples—or other ingredients which aren't CSID friendly.</p>
<p>This particular recipe was passed on to me from my older sister (the same one who gave me the recipe for my Caramel Chex Mix). Her brother-in-law is on the paleo diet, and she occasionally makes things for him. To give you an idea of how much my son loved these muffins, let me tell you a story about the first time I made these. Once the first batch was cool enough to eat (barely out of the oven in my opinion) I gave Jayson half a muffin, which was promptly engulfed. He then proceeded to pester me with his calls of "more, more, more," until I gave him the other half. I was hesitant to give him more, partially because he had never had some of these ingredients before, and partially because he doesn't need to have two or three muffins. So he took matters into his own hands and decided to eat the crumbs...and the muffin liner. Yeah, they are that good.</p>
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<h1>Step 1:</h1>
Preheat the oven to 350°F.<br />
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<h1>Step 2:</h1>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJY9o8G6_goGrJIZegScsEcwfvt-aqK-BMG3JVXBWIDmONKSghJYWIEp6WuJT1YW_HlMRjQI3zmIZ3cXlAgSx6WK_Cw18RraWA1_wfv7N3Lq3cfOWIPHeQfYdMm5UmOqy8-x7wooNmys/s1600/IMG_0180.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJY9o8G6_goGrJIZegScsEcwfvt-aqK-BMG3JVXBWIDmONKSghJYWIEp6WuJT1YW_HlMRjQI3zmIZ3cXlAgSx6WK_Cw18RraWA1_wfv7N3Lq3cfOWIPHeQfYdMm5UmOqy8-x7wooNmys/s320/IMG_0180.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU2kQBTu77c_ls4FsxUvBFK7fdKGgvc5i9Ri1TpFvFDiWJhyphenhyphenfUDsL7k1u6hWF3lVjQBzMcP9ool-C6xFjDWylEUlg0zHGS0mRBtILwKstrgaE2_a6_HXJ_-QiGNOhWLBlJ4sexpNpY7I/s1600/IMG_0179.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU2kQBTu77c_ls4FsxUvBFK7fdKGgvc5i9Ri1TpFvFDiWJhyphenhyphenfUDsL7k1u6hWF3lVjQBzMcP9ool-C6xFjDWylEUlg0zHGS0mRBtILwKstrgaE2_a6_HXJ_-QiGNOhWLBlJ4sexpNpY7I/s320/IMG_0179.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a>
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In a medium-large bowl, whisk* together 2/3 cup crystalline fructose, 2 tsp vanilla extract, 5 large eggs, and 1/4 cup melted butter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsUyO_oyJ7Y7kbH6-w1Ws9m_od2IJqed5Bv7ttEoKqEI138REVYxUZT2INZnxPK-Fva9z6Xqs6zRh9Wu5x-gxkpsda6BTyy38nXOp7-OGit3mtZ60nB2skwIpFuM1eojSs_78OeIQvxU/s1600/IMG_0182.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsUyO_oyJ7Y7kbH6-w1Ws9m_od2IJqed5Bv7ttEoKqEI138REVYxUZT2INZnxPK-Fva9z6Xqs6zRh9Wu5x-gxkpsda6BTyy38nXOp7-OGit3mtZ60nB2skwIpFuM1eojSs_78OeIQvxU/s320/IMG_0182.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a><br />
<i>Crystalline fructose can be purchased online from a variety of sources. Pick whichever one is your favorite. Fructose is sweeter than sugar, so you need less of it to create the same amount of sweetness. The other thing with fructose is that it browns significantly more than sugar, so baked goods made with fructose will be darker than goods baked without fructose.<br />
Another comment relevant to this step is that some vanilla extract contains sugar. Screen yours and decide whether it is enough to bother you. Oh, and you don't have to use butter in this step—any delicious fat will do.<br />
*Yes, I am lazy enough to whisk with a stick blender. But hey, it is fast, and it does a better job than I can, so why not.</i><br />
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<h1>Step 3:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xH1y-Js729xVJM8LMcf8AcIov1Hx_ag-KAY52DqY0Xk2czpMpl6kNj1Fhg44XpBOFJfaky7r69uvAmhtsccrCJ5OQEBboGyjpyJu3De7wPulr3OFgndvX3PZm3SHBgkDpk8EDNYanO4/s1600/IMG_0183.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xH1y-Js729xVJM8LMcf8AcIov1Hx_ag-KAY52DqY0Xk2czpMpl6kNj1Fhg44XpBOFJfaky7r69uvAmhtsccrCJ5OQEBboGyjpyJu3De7wPulr3OFgndvX3PZm3SHBgkDpk8EDNYanO4/s320/IMG_0183.JPG" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a><br />
Combine 1/2 cup coconut flour, 1/2 tsp cinnamon, 1/4 tsp baking powder, and 1/4 tsp baking soda in a bowl, plastic bag, or other container of your choice.<br />
<i>Normally I don't see a lot of difference in recipes if I don't combine the dry ingredients before adding them, but I recommend it in this recipe because you don't want to get a big bite of unmixed leavening or cinnamon in your muffins. Premixing your dry ingredients prevents this.</i><br />
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<h1>Step 4:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IYBvBREmXd88X2t834GprjRJqJsj7Ha6UE8N6_ziYX8H1qWatKsnpw_XRRRA8AzhqGRyYHWhatsNgsiNcNckUudkKifsX7GhA1aDrbG_1ANcWWEwx2baUWVBP-xf4cAw_CMc_zyXMoY/s1600/IMG_0185.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IYBvBREmXd88X2t834GprjRJqJsj7Ha6UE8N6_ziYX8H1qWatKsnpw_XRRRA8AzhqGRyYHWhatsNgsiNcNckUudkKifsX7GhA1aDrbG_1ANcWWEwx2baUWVBP-xf4cAw_CMc_zyXMoY/s320/IMG_0185.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-ac5DbHYpTZbhoilZ-si0aZHDADQDefir5AmwlqwkZTjSjYo32FwYvI6rLMwFl_PXktmnGml16TXaeL8-ONmCAQv_xsvCHtkaU-VfuJUC7YAI7rYbQ_ZbohV-y9AM-kstm1IKmyTPbk/s1600/IMG_0186.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-ac5DbHYpTZbhoilZ-si0aZHDADQDefir5AmwlqwkZTjSjYo32FwYvI6rLMwFl_PXktmnGml16TXaeL8-ONmCAQv_xsvCHtkaU-VfuJUC7YAI7rYbQ_ZbohV-y9AM-kstm1IKmyTPbk/s320/IMG_0186.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a><br />
Add the dry ingredients to the wet ingredients and stir, stir, stir. You cannot stir too much. The batter will seem very wet, but give it a few minutes of sitting time and it will thicken up considerably.<br />
<i>Why in the world would I tell you that you can't overmix this muffin? Everyone knows that you only want to mix until just combined to prevent tunneling and pointy muffins. Well, this normally is true, but only in muffins which contain gluten. There is nothing in this recipe that will blow up if you mix it too much. Fun, huh.</i><br />
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<h1>Step 5:</h1>
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Fill 10 paper-lined muffin cups 2/3 full with the batter. You can also add whichever inclusions you want at this point. For this batch I am using some blueberries and some sugar-free chocolate chips. Just plop them on top and them push them under the surface of the batter.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9Ibo1GBfR6neat7SE1sLHqrwR0QeVZcyeTX7bTI4XT_I7ZLDWgKpPILjAeuLe5Y9InO01Hy8oPnYEK-aRj9RcCJkJCOCeA88s1MzUWtgf_Xc02FXqOWxmyfL0VdcBNEelCMK-t7GXJ4/s1600/IMG_0191.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9Ibo1GBfR6neat7SE1sLHqrwR0QeVZcyeTX7bTI4XT_I7ZLDWgKpPILjAeuLe5Y9InO01Hy8oPnYEK-aRj9RcCJkJCOCeA88s1MzUWtgf_Xc02FXqOWxmyfL0VdcBNEelCMK-t7GXJ4/s320/IMG_0191.jpg" data-pin-url="http://samslaugh.blogspot.com/2013/03/coconut-flour-muffins.html" data-pin-id="238339005257308285" data-pin-media="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9Ibo1GBfR6neat7SE1sLHqrwR0QeVZcyeTX7bTI4XT_I7ZLDWgKpPILjAeuLe5Y9InO01Hy8oPnYEK-aRj9RcCJkJCOCeA88s1MzUWtgf_Xc02FXqOWxmyfL0VdcBNEelCMK-t7GXJ4/s320/IMG_0191.jpg" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5K2k8taEt6jjs9YmNKRRnMYGQSMwWWHmwpDg8ITYYr3zjgeOn3JxYJtk1uNH2iWkwqD16XWHr75OliG7wIsYy1CI5sCIIPyqKj7hQSS2RrIt7bt0vhMj_sTUstuN4o91AjjqI8Z9mJ4/s1600/IMG_0192.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5K2k8taEt6jjs9YmNKRRnMYGQSMwWWHmwpDg8ITYYr3zjgeOn3JxYJtk1uNH2iWkwqD16XWHr75OliG7wIsYy1CI5sCIIPyqKj7hQSS2RrIt7bt0vhMj_sTUstuN4o91AjjqI8Z9mJ4/s320/IMG_0192.jpg" nopin="nopin" title="Dinner in the Life of a Dad—Coconut Flour Muffins" alt=""/></a><br />
Bake for 25 minutes in your oven which had been preheated to 350°F.<br />
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A word of caution—these muffins will get pretty dark in the oven, and you may think they are burning, but let them go the full 25 minutes. The reason they are turning so dark is because of a reaction between the eggs and the fructose called Maillard browning. There is no really good way to describe these reactions other than to say that when protein and a reducing sugar get heated up together you get golden brown and delicious. If you are really worried, take their temperature—you are looking for somewhere between 180°F and 190°F.<br />
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<a href="http://www.2shared.com/document/veOoVSul/Coconut_flour_muffin_nutrition.html">Download nutrition information.</a>
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<u style="font-weight:bolder; letter-spacing:1px;">Coconut Flour Muffins</u><b>—</b><span class="yield">Yields: 10 Muffins<br /></span>
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Preheat oven to 350°F. Heat milk (ie: in the microwave) until hot. Add the Dutch cocoa and black cocoa and whisk to combine. Set aside to cool. Separate the eggs. Combine the egg yolks, dextrose, and 4 Tbsp fructose in a large bowl. Beat with a whisk until the eggs reach the ribbon stage and lighten in color. Add the chocolate/milk mixture, vanilla, baking soda, salt, and coconut flour and mix until completely combined. Whisk egg whites along with cream of tartar and remaining 2 Tbsp fructose until stiff peaks form. Lightly fold the egg whites, in thirds, into the chocolate batter. Scoop into 12 lined muffin cups and bake for 30 minutes, or until the top of the cupcake springs back when touched.<br />
<span class="attribution"><Br /><br />This recipe was printed from <B>Dinner in the Life of a Dad</b> (samslaugh.blogspot.com)</span>
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<div style="display:none;" itemscope itemtype="http://schema.org/Recipe">
<span itemprop="name">Coconut Flour Muffins</span>
<span itemprop="recipeYield">Yields 10 cupcakes</span>
<span itemprop="description">Easy gluten-free coconut flour muffin recipe. Add berries or chocolate chips for even more fun.</span>
<span itemprop="cookTime" content="28M"></span>
<span itemprop="prepTime" content="20M"></span>
<span itemprop="ingredients">2/3 cup Fructose or Dextrose</span>
<span itemprop="ingredients">2 tsp Vanilla Extract</span>
<span itemprop="ingredients">5 Eggs</span>
<span itemprop="ingredients">1/4 cup Butter, melted</span>
<span itemprop="ingredients">1/2 cup Coconut Flour</span>
<span itemprop="ingredients">1/2 tsp Cinnamon</span>
<span itemprop="ingredients">1/4 tsp Baking Powder</span>
<span itemprop="ingredients">1/4 tsp Baking Soda</span>
<span itemprop="ingredients">1/2 cup Blueberries or Chocolate Chips</span>
</div>
</body>
</html>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com1tag:blogger.com,1999:blog-7280823083625120091.post-74714687461727659732013-03-06T06:18:00.000-07:002013-03-21T16:53:59.524-06:00Frustration with ignorance<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88fjXVrNQMmaihPp5_bbcoe4SSTebt7p4QzZ4VxmManQGCaNOBwSfsUnnhzo1QI2FHlw_EDztTure3FKT51_kuI5QC9ARJryUuyaMGcYd4V_rtfZ0Y3vSMfEGGKVNtPVlvATA0OXgh5s/s1600/ID-10063691.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88fjXVrNQMmaihPp5_bbcoe4SSTebt7p4QzZ4VxmManQGCaNOBwSfsUnnhzo1QI2FHlw_EDztTure3FKT51_kuI5QC9ARJryUuyaMGcYd4V_rtfZ0Y3vSMfEGGKVNtPVlvATA0OXgh5s/s320/ID-10063691.jpg" /></a>
<a href="#acknowledge">©</a>
<div class="story">
This post will not be a recipe. Instead, I have to rant a little bit about how frustrated I get when I see things posted online which stem from ignorance. For example, I have seen these sentences a few places around sites like Pinterest: "Only five ingredients, <b><i>and no chemicals</b></i>. Or, "Only have ingredients you have around your house." Or, "Doesn't have any ingredients you can't pronounce like those horrible, nasty <i>processed</i> foods."<p />
I'm sorry, but really. I know it's asking a lot, but the idea behind those comments is ridiculous. They are implying that commercial bakeries are out there just to fill our bodies up with complicated chemicals and poisons and trick us with misleading ingredient listings. They seem to believe that the food you buy in the store is somehow not "real" food.<p >
Really people?<p>
<p >
As a professional commercial baker, I feel it is my duty to rid people of a couple of these misconceptions and hopefully get them to learn and understand a little bit about what is and what isn't in their food.<p >
<a name='more'></a>
<p />
I guess the first thing to do is to try to define a few of the words that a lot of food bloggers throw around like battle cries in an attempt to somehow elevate their own humble (and not at all bad) recipes. I also need to say here that I am not dissing the recipes made by these people. My job, as in what I go to work every day to do, is to write recipes for a commercial bakery. I know how hard it is, especially when you are working under dietary restrictions like Celiac disease or around allergies/intolerance. My son can't have sugar or starch, so I can appreciate how hard recipe creation is. But don't use that as an excuse to vilify the food industry. That's just not cool.
I guess the first one would be the word <b>chemical</b>.<p />
How in the world do people define the word chemical? Depending on which dictionary you use for reference, a chemical can be anything from "a substance obtained by a chemical process or producing a chemical effect (Merriam Webster)" to "a substance with a distinct molecular composition that is produced by or used in a chemical process (TheFreeDictionary.com)," and including a substance which has "constant chemical composition and characteristic properties. It cannot be separated into components by physical separation methods, i.e. without breaking chemical bonds. It can be solid, liquid, gas, or plasma. (Wikipenia)". By any of those definitions, it seems that word chemical describes pretty much most of our standard home ingredients.<p >
What, don't believe me? Fine. Let's look at some examples from a typical cookie recipe. Let us say that a typical <a href="http://samslaugh.blogspot.com/2012/09/chocolate-chips-cookies.html" target="_blank">chocolate chip cookie</a> has the following ingredients:
<blockquote>Butter, sugar, egg, vanilla, salt, baking soda, flour, chocolate chips.</blockquote>
How many of these ingredients are chemicals? All of them, for starters (I have heard it said that all cooking/baking is chemistry). But to prove a point, why don't I rewrite that ingredient listing. Take a look at this:<br />
<blockquote>An emulsion of water and dissolved salts and solids in a fatty acid matrix including butyric, oleic, and palmitic acids, with added sodium chloride; a dissacharide made from glucopyranose and glucofuranose; a custom blend of lipids, including sterols and phospholipids, surrounded by an alkaline protein sol; a solution of vanillin and 35% ethanol with other polyphenolic compounds; sodium chloride; sodium bicarbonate; a mixture of amylose and amylopectin, glutenin, gliadin, and various amine-based compounds; and chocolate pieces.</blockquote>
Before you ask why I didn't rename chocolate, let me tell you this—chocolate is one of the most chemically complex foods out there, along with wine and mother's milk. But going back to the cookie recipe, I admit that I wrote this in the most complex manner I could, and food companies <b>are not allowed</b> to write an ingredient listing like this, but it does prove a point, doesn't it. The only reason why our ingredient listings don't look like this is because we have nicknames for a lot of chemicals which are commonly used in the kitchen and around the house. Another quick example would be the common solution of water and sodium hypochlorite use treat our clothes with.<p >
Oh, sorry. I thought you knew that I meant common bleach.<p >
<p >
The point is that chemicals are everywhere around us without us knowing it. And no, that is not another way of saying that companies are hiding chemicals...We are hiding chemicals. We do it by giving them shorter, less technical sounding names.<p >
That actually segues quite nicely into another complaint people have, namely that of evil food companies putting things into our food with polysyllabic names. Are you serious people? We are afraid of something just because it has a polysyllabic name and we haven't taken the time to learn how to pronounce it? I have only one thing to say about that notion: floccinaucinihilipilification.<p >
The solution to this is simple. LEARN TO READ PEOPLE. Pronouncing words is a matter of education, not chemistry. Don't knock on something just because you can't say it. That's like saying people in other countries are unintelligent because they can't speak English as well as native Americans can (and no, that wasn't Native Americans).<p >
And as far as a recipe only having ingredients you have in your house implying that it is free of unhealthy "chemicals," that is simply a matter of where you go shopping, not a matter of how safe any given substance is.<p >
<p >
Lastly, the matter of processed food being unhealthy. I think this is one of my biggest soap boxes. Before I tear into this though, let me calmly define the word "processed." The word is the past participle of process, which Merriam-Webster defines as "to perform a series of mechanical or chemical operations on (something) in order to change or preserve it," and TheFreeDictionary defines as "a series of actions, changes, or functions bringing about a result." Now let me list a number of common commercial processes that happen to our food: pick, peel, cut, dice, shave, cook, blanch, steam, mash, mix, beat, puree, bake, extrude, dry, etc. In short, and in reality, a processed food is one which has been exposed to a process, meaning something has been done to it. This does not mean that <b>something</b> has been done to it, something horrible, nefarious, and dreadful. But rather that anything has happened to it. I have no problem with people referring to processed food or commercial food or even fast food. But I do take offense at the notion that something is bad just because it didn't come out of your kitchen, where frankly, you are doing your own bit of processing, and under much worse conditions that you will find in many commercial food production facilities.<p >
So give the food industry a break, and do a bit of research before you rant about how horrible things are. I mean real research—not just going to Google and looking up the first two links it spits out at you.
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<a name="acknowledge"></a>Image courtesy of Ambro / <a href="http://www.freedigitalphotos.net" target="_blank">FreeDigitalPhotos.net</a>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-37737170897565001462013-02-13T00:31:00.000-07:002013-05-23T17:16:48.587-06:00Chocolate "Pudding"<div class="story">
What type of snack do you give a child who cannot have sugar or starch? My son, who was diagnosed with Congenital Sucrase Isomaltase Deficiency—CSID for short—lacks the enzymes to digest sucrose (table sugar) and maltose (a starch derivative). As those of you with children may imagine, this makes snack time rather difficult.<p />
So far my wife and I have been able to come up with a few ideas like raisins, cheese sticks, cottage cheese, and olives, but what do you do for those sweet snacks? A couple days ago I was desperate for a snack idea that he hadn't already had that day when my eye lighted on the container of plain yogurt sitting in the fridge. Jayson really likes yogurt, but plain yogurt tastes nasty (to me, at least), so I had to think of some way to make it more palatable.<p />
Did you know that to make flavored yogurt you only really need to add some type of jam? Well, this option wouldn't work for Jayson because all jam contains tons of sugar. I knew I could sweeten the yogurt with honey, which is an approved sweetener for people on CSID, but I couldn't think of any other flavorings to use, until I saw the cocoa.<p />
Cocoa is not sweetened, so I could use that to make chocolate yogurt, and Jayson could eat it. To boost the flavor, I added a little bit of dry vanilla extract and a pinch of salt. Stir to combine, and then feed to a hungry toddler, who cries when it's all gone because he wants more.<p />
The flavor of this yogurt is definitely different—not really bad—just different. The tang of the yogurt is an interesting counterpoint to the bitterness of unsweetened cocoa, one that I am not used to tasting. And maybe I'm just not used to eating honey with either yogurt or chocolate, and I'm still not sure if it is the best sweetener to use, but Jayson likes it, and I have it on hand, so I am sticking with it.
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<br />
I am going to do this next section a little differently. There aren't really any instructions, but I would like to discuss these ingredients very lightly.<br />
<br />
<div class="tutorial">
<h1>Plain Yogurt</h1>
Yogurt is made by fermenting milk with an innoculum (typically some already completed yogurt) under very controlled conditions. To flavor yogurt manufacturers typically add a type of jam and simply blend it in, sometimes standardizing the appearance and flavor with colors and flavors. Check the ingredient statement of the yogurt to make sure that it doesn't contain any sugar or stabilizing starches like modified food starch, which is just cornstarch (if you are making this for someone with CSID). Ironically, the private label was my favorite option because it fit all the dietary restrictions, and it was a lot cheaper than the name brands.<Br />
<br />
<h1>Honey</h1>
Honey is the only food manufactured by the natural world. Bees make it by evaporating nectar which had been treated with the enzyme invertase—the reaction occurs in their stomachs, so honey could actually be renamed "bee vomit"—which converts the sucrose in the nectar into glucose and fructose. Because of this honey does contain some sucrose (typically less than 2%), but this small amount shouldn't cause too many problems.<br />
<br />
<h1>Vanilla Extract</h1>
Vanilla is one of those flavors that just seems to pair perfectly with chocolate. Real vanilla comes from the bean pod of an orchid, and isn't that easy to get in large quantities, which is why vanilla beans are so expensive. Luckily for us the chemical compound which is responsible for the vanilla flavor, vanillin, is easily soluble in alcohol, making vanilla extract a much more attractive option than using whole vanilla beans. What's more, vanillin is present in large quantities in some wood varieties, which is why some alcohols which have been aged in wooden casks can sometimes have vanilla notes. Vanilla extract obtained by extracting vanillin from wood must be labeled artificial vanilla extract, but using it is fine in most applications, especially when the finer nuances of real vanilla extract would be overpowered.<br />
<br />
<h1>Cocoa Powder</h1>
Chocolate is pretty fun stuff. In fact, it is one of the more chemically complex foods out there. This being the case, I will not attempt to completely explain chocolate, mainly because I can't. But what I can say is that cocoa powder is essentially partially defatted cocoa liquor. Cocoa powder does not contain any sugar, unlike chocolate, which is why it is a great option for sugar-free diets. Dutch style—Dutch processed, Dutched, or cocoa processed with alkalai—has been treated with an alkalizing agent to neutralize some of the acids naturally present in cocoa. As a result, Dutch cocoa has a much darker color, deeper, richer flavor, and disperses well in liquids. It is my cocoa of choice in practically all applications.<br />
<br />
</div>
<div class="recipe">
<u style="font-weight:bolder; letter-spacing:1px;">Chocolate Yogurt:</u>
<span class="yield">Yields approximately 1 cup</span><br />
3/4 cup plain yogurt<br />
1-1/2 Tbsp honey<br />
1/8 tsp vanilla extract<br />
1-2 Tbsp Dutch-style cocoa powder<br />
1 pinch salt<br />
<br />
Combine all ingredients in a small bowl. Use a fork or whisk to homogenize. Serve right away or store in the refrigerator, tightly covered, or freeze in molds and make frozen yogurt.
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com4tag:blogger.com,1999:blog-7280823083625120091.post-47419057992856117742013-01-20T14:13:00.000-07:002013-01-23T22:19:02.894-07:00A return triumphant: Spritz and Piping Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsBI4X5VZVIt5QlRHTzCCwytn054DVAPngu-wRyO-uBtBjCnlV9_Vxv5RGJQxnKk8538AbUx0g1rTM_IPCRwrYM2kHoymcXZQ03A7c-RcQuDdxKMUEUqe-zpop2613fdLCsCWw-YmoXE/s1600/DSC_2148.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsBI4X5VZVIt5QlRHTzCCwytn054DVAPngu-wRyO-uBtBjCnlV9_Vxv5RGJQxnKk8538AbUx0g1rTM_IPCRwrYM2kHoymcXZQ03A7c-RcQuDdxKMUEUqe-zpop2613fdLCsCWw-YmoXE/s400/DSC_2148.JPG" /></a></div>
<div class="story">
Sorry to have taken so long to get another post out here. It's been far too long. But to make a long story short, I moved and was without internet for a long time. Plus, with everything going on, I haven't done much baking. There is one thing that I would like to share with you though, and it was inspired by a really fancy and expensive cookie I came across at work a couple months ago.<p />
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<a href="http://www.busken.com/cd_images/desserts-image.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em;"><img border="0" height="240" src="http://www.busken.com/cd_images/desserts-image.jpg" /></a></div><p />
Do you see those cookies in the bottom right corner, the ones that look like a spritz cookie with a weird dollop of icing? Well, they are really expensive, and I'm not that big a fan of the icing. So, I made my own version.<p />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8j09g9oc1Fqm0yBtEEEPD5bLIZGc6Jsyv5q-ZL8sAt3s4IJmpY3Qqn63DOoBhfgSWfg63bcdY0pkAZiSUJJLmwdpxZGuEnRhP47jO3RW1eoCTX5kCdePQUWhbc8moHxwlu5TYDATHBw/s1600/DSC_2150.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8j09g9oc1Fqm0yBtEEEPD5bLIZGc6Jsyv5q-ZL8sAt3s4IJmpY3Qqn63DOoBhfgSWfg63bcdY0pkAZiSUJJLmwdpxZGuEnRhP47jO3RW1eoCTX5kCdePQUWhbc8moHxwlu5TYDATHBw/s320/DSC_2150.JPG" /></a></div><p >
I took my <a href="http://samslaugh.blogspot.com/p/spritz-recipe.html" target="_blank">favorite spritz cookie recipe</a>, baked it into a swirl-ish pattern, and after it cooled I topped it with the really cool stuff called piping chocolate. I found a reference to it in a book on French chocolate techniques. Here is what you do.<p />
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<a name='more'></a>
<br />
<div class="tutorial">
<h1>Step 1:</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-ARLymt-y3-WrEkLyX5qUjn-FZOQVTTrnHwiYFfXilgHGcrKGF52ChOrIH-Xz9KSnLsTIYoeq2ypGfNRYPTNS6SURE36OZ0mWuATDt4w4dMMktLmmLEQVQZndMn5uE9PAmFR8iGpIlU/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" width="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-ARLymt-y3-WrEkLyX5qUjn-FZOQVTTrnHwiYFfXilgHGcrKGF52ChOrIH-Xz9KSnLsTIYoeq2ypGfNRYPTNS6SURE36OZ0mWuATDt4w4dMMktLmmLEQVQZndMn5uE9PAmFR8iGpIlU/s200/IMG_0033.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f6nOEm2UD9HcR_0rrhVZyGEi-tNH_FSrjqRqZMeeFf5zGg-oWMKxs8ChkmYQ4o5H9_67h-9zs0kNUxnggHc_tRYhqayuLzjLri1gmM-y2SqHpoWHEDMItAAmlJpHmX3F7vZ_FCkC-UM/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" width="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f6nOEm2UD9HcR_0rrhVZyGEi-tNH_FSrjqRqZMeeFf5zGg-oWMKxs8ChkmYQ4o5H9_67h-9zs0kNUxnggHc_tRYhqayuLzjLri1gmM-y2SqHpoWHEDMItAAmlJpHmX3F7vZ_FCkC-UM/s200/IMG_0034.JPG" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBNNB2o65xDCGtRHZOuIsNfp0EUD19wpPXs2jTq1C7t56JSASYLCEoZK8lbPKZjyeCqpwzJXdzXJFWoC6_nvWpYMxEx9QSZGLpeUWJh32RV7u2IEZjonRhBu4ERSa8aJ_2NDPAyaPYq0/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" width="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBNNB2o65xDCGtRHZOuIsNfp0EUD19wpPXs2jTq1C7t56JSASYLCEoZK8lbPKZjyeCqpwzJXdzXJFWoC6_nvWpYMxEx9QSZGLpeUWJh32RV7u2IEZjonRhBu4ERSa8aJ_2NDPAyaPYq0/s200/IMG_0036.JPG" /></a>
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Prepare a simple syrup by heating 2 parts sugar and 1 part water in a saucepan until the sugar is completely dissolved. Allow to cool completely to room temperature.<br />
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<i>A few comments seem prudent here. First, the parts here refer to parts by volume, not by weight. Second, you really can dissolve that much sugar in that little water. Actually, you can dissolve a lot more sugar than that in even less water. All you need is a little heat. Third, a simple syrup will keep for a really long time if you store it, covered, in the refrigerator.</i><br />
<br />
<h1>Step 2:</h1>
Melt some good quality chocolate in a double boiler until completely...um...melted.<br />
<i>You can actually use whatever chocolate you want, and there is nothing I can do to stop you. But in something like piping chocolate, where there are very few ingredients, the quality of each ingredient matters, so choose wisely.<br>
Also, Just because you are using a double boiler doesn't mean that you can't still ruin your chocolate. Keep an eye on it and turn off the heat when there are still a few unmelted pieces of chocolate. There will be enough residual heat to melt it the rest of the way.</i><br />
<br />
<h1>Step 3:</h1>
... ...<br />
<br />
... ...<br />
<br />
... ...<br />
<br />
... ...<br />
<br />
Actually, let's hold off on step 3 for a second so I can prepare you for what comes next. If you have ever melted chocolate before you have probably been warned to never let any amount of water ever get near your chocolate or it will seize, or turn nasty and dry and crumbly, and that your only option at this point is to start over with fresh chocolate. I will not even attempt to convince that this will not happen.<br />
I will, however, attempt to convince you that your seized chocolate is not completely ruined. Just trust me for a few minutes and forget almost everything you know about chocolate.<br />
<br />
<h1>Step 3, take 2:</h1>
Pour a small amount of your room temperature simple syrup into your melted chocolate and stir.<br />
Your chocolate will seize, but that is okay.<br />
Continue adding small amounts of simple syrup to the seized chocolate, stirring pretty much constantly, until the consistency resembles, um, piping chocolate. Let me try that again.<br />
...<br />
Actually, let me switch fonts and go into explaining mode.<br />
<i>That's better. Let me attempt to explain what is going on here. Chocolate is pretty much a mixture of cocoa solids, sugar, and other dry stuff suspended in cocoa butter, or fat. A small amount of water causes the not-fat part of chocolate to immediately try to hydrate, causing it to clump together in a not very appetizing way.<br />
The reason why what we are doing works is because we are essentially creating a very thick chocolate syrup, meaning cocoa solids and cocoa butter suspended in a sugar solution. In fact, if you added enough simple syrup, you may be able to make chocolate sauce, but I haven't tried this out.<br />
The goal is to establish a syrup that is thin enough to be pipe-able, but thick enough that it will hold it's shape until the chocolate hardens.</i><br />
<br />
<h1>Step 4:</h1>
Transfer your piping chocolate into a pastry bag, fitted with a coupler and tip if that is your preference. Be careful, the chocolate will be hot.<br />
Pipe a dollop of chocolate icing onto your cookies. If you want, you can use a wet fingertip to smooth the icing. Allow to harden.<br />
<br />
<h1>Congratulations!</h1>
Not only have you learned how to make piping chocolate, but you have in the process learned something to do with seized chocolate.<br />
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<br />
By the way, to make the colored piping chocolate I used white chocolate and food coloring, but you could probably just as easily use some colored white chocolate, like <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts">Wilton's Candy Melts</a>.
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0tag:blogger.com,1999:blog-7280823083625120091.post-42864465639812615282012-10-17T16:09:00.000-06:002013-03-21T16:49:35.408-06:00Home, home on the ranger cookie<div class="noprint">
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I know I put a lot of cookie recipes on this blog, but I have a great love for cookies. They are normally small, hopefully moist, and deliciously sweet. Unfortunately for me, too many cookies are far too sweet, and make not only my teeth but also my stomach hurt. Recently I have been a far greater fan of cookies which have more going for them than the simple fact that they are a cookie. That's why when I develop a cookie recipe, I try to use less sugar than similar recipes, so that the other flavors may come closer to the surface.<p />
This being the case, I would have to say that one of my all-time favorite cookies has to be the ranger cookie. There is just something about eating a cookie that is half-way to being a granola bar that appeals to the more my more, shall we say, grown-up tastes. Really: there is so much good stuff in this cookie that I would definitely consider it a decent breakfast food. <span style="font-size:0.75em">By the way, we are just going to ignore the fact that I consider any cookie to be a good breakfast food. Deal?</span><p />
Ranger cookies are another thing I can actually remember about my childhood. Back then it was mainly my mom or my brother who made them, and I remember enjoying pilfering what felt like fistfuls of dough to snack on, it was that good. To be honest, I was never completely successful making these cookies according to my mom's recipe, so I have made a couple changes of my own: halving the sugar, increasing the egg, and replacing butterscotch chips with chocolate chips.<p />
I won't promise that these cookies are good for you, but they are definitely good for your cravings. Trust me when I say that every person I have made these cookies for has become addicted to them. They are unlike any other cookie I have tried, but I would try them again and again and again.<br />
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<a href="#recipe">Skip the tutorial and go straight to the recipe</a>.<br />
<a href="http://www.2shared.com/document/XZhereYd/Ranger_Cookies_Nutrition_Facts.html">Download nutrition information.</a><br />
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<h1>Step 1:</h1>
Preheat the oven to 350°F.<br />
<i style="font-size:0.75em">You know, now might be a good time to quickly explain why I always start a baked recipe with preheating the oven. Believe it or not, this step is important, but is often overlooked because it is so simple. When cooking something like a roast that will be in the oven for close to or over an hour, I don't typically worry about preheating. But for something that will be baking for less time than that, preheating can make the difference between a recipe turning our successfully and it flopping. Ovens need longer to preheat than they say because there is a lot of metal to heat up. The little light in your oven only tells you when the air has reached a certain temperature, not when the oven is preheated. That is why I always preheat the oven at the beginning of a recipe; so that by the time I am ready to put my stuff in the oven, my oven will be ready to go.</i><br />
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<h1>Step 2:</h1>
Cream 1 cup room temperature, unsalted butter until light and fluffy.<br />
<i>This will take a few minutes, but be patient and give your butter a good beating.</i><br />
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<h1>Step 3:</h1>
Add 1/2 cup sugar and 1/2 cup brown sugar and cream, again until light and fluffy.<br />
<i>Do I need to repeat myself?</i><br />
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<h1>Step 4:</h1>
Add 3 medium eggs, one at a time, mixing completely between each egg and scraping down the sides of the bowl as needed. Now would also be a good time to add 1 tsp vanilla extract.<br />
<i>Why in the world would I use 3 medium eggs when we have perfectly good other size eggs? Well, the short answer is that I only had medium eggs when I wrote the recipe. The long story is that I've only had medium eggs every time I've made these cookies, so I just did the recipe for what eggs I had. I you don't have medium eggs, you can use 2 large eggs instead. Your cookies will still be good, just maybe not quite as moist.</i><br />
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<h1>Step 5:</h1>
Combine 2 cups flour, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp baking powder. Slowly add to the creamed mixture.<br />
<i>The dough is going to be really sticky at this point, but don't add any more flour. There are still more dry ingredients to add which will fix the sticky softness. I have tried adding all the dry ingredients in one step before and ended up with overly dry pockets and sections of unmixed batter. It's been my experience that it is best to add the dry ingredients in two groups, which is what I am going to be doing here.</i><br />
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<h1>Step 6:</h1>
Add 2 cups oatmeal, 1 cup shredded coconut, 2 cups corn flake cereal, and 1 cup semi-sweet chocolate chips. Mix either by machine or by hand until the "chunkies" and evenly distributed.<br />
<i style="font-size:0.75em">I have a few things to say here, so be patient with me. As far as the oatmeal is concerned, you are free to use either instant or old-fashioned oats in this recipe. The instant oats give a fine texture, so I typically use those, but either will work. The next bit is about the corn flake cereal. I often use a combination of regular and frosted corn flakes because I like it, but again, use whichever you prefer. Now on to the chocolate chips: semi-sweet or nothing at all. These cookies don't like the sweetness of milk chocolate, and dark chocolate is too far the other way. Semi-sweet are my chip of choice for pretty much all of my recipes because I feel they have the perfect balance of chocolaty flavor and mild sweetness.</i><br />
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<h1>Step 7:</h1>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvVM6Sku-s2AY4IpoboLb7hYyy_fnuPG23xfjta9JRpqjQ4uY0hFEKt8F4dcF2izyM4t-79rmvc8hKDfe7fDVYecMZk8RWbI4Lx3qJvTAGxd7OVilD658r6LpC6AHZ8i25ut71x6MB4U/s1600/DSCI0083.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvVM6Sku-s2AY4IpoboLb7hYyy_fnuPG23xfjta9JRpqjQ4uY0hFEKt8F4dcF2izyM4t-79rmvc8hKDfe7fDVYecMZk8RWbI4Lx3qJvTAGxd7OVilD658r6LpC6AHZ8i25ut71x6MB4U/s320/DSCI0083.JPG" /></a><br />
Drop the cookies by walnut-sized balls (#50 disher) onto a parchment-lined baking sheet. Flatten the balls slightly, then stick the pan in the oven and bake for 10-12 minutes, or until they barely start to turn color. Allow to cool slightly on the pan before transferring to a wire rack to cool completely.<br />
<i>This is another step that is often overlooked in recipes. Cookies aren't completely cooked when they come out of the oven. They need those few minutes on the hot pan to finish up and to give the starches and proteins in the cookie a chance to completely set and firm up. Trying to move a cookie before it's ready will only end in tears.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE5JwGVZUSIdvCWcxEKrBDAiqMpOlzfO01vHlXKdT8T1LOjYEsoDsejYK6-zFzeWjTH10NQhHMlnnj8j92KYr2ZuHSy8z5u6Wr9FbsulDUbiiCfb8vwWLCkPjVH0bhM6zCTXepIbJFXo/s1600/DSCI0085.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE5JwGVZUSIdvCWcxEKrBDAiqMpOlzfO01vHlXKdT8T1LOjYEsoDsejYK6-zFzeWjTH10NQhHMlnnj8j92KYr2ZuHSy8z5u6Wr9FbsulDUbiiCfb8vwWLCkPjVH0bhM6zCTXepIbJFXo/s320/DSCI0085.JPG" /></a><br />
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<u style="font-weight:bolder; letter-spacing:1px;">Ranger Cookies:</u>
<span class="yield">Yields 4 dozen cookies</span><br />
1 cup butter, at room temperature<br />
1/2 cup sugar<br />
1/2 cup brown sugar<br />
3 medium eggs or 2 large eggs<br />
1 tsp. vanilla<br />
2 cups flour<br />
1/2 tsp. salt<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
2 cups oatmeal<br />
1 cup shredded coconut<br />
2 cups corn flakes<br />
1 cup semi-sweet chocolate chips<br />
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Preheat oven to 350°F. Cream butter until light. Add sugars and cream until fluffy and light in color. Add eggs one at a time, mixing completely between each addition. Stir in vanilla. Combine flour, salt, soda, and baking powder, then add to the creamed mixture. Add the oatmeal, coconut, corn flakes, and chocolate chips, mixing by hand if necessary. Drop onto a parchment-lined baking sheet using a #50 disher, or by walnut-sized balls. Bake for 10-12 minutes, or until lightly browned. Allow to cool slightly on the pan before transferring to a wire rack and allowing to cool completely.<br />
<a href="http://www.2shared.com/document/XZhereYd/Ranger_Cookies_Nutrition_Facts.html">Download nutrition information.</a>
</div>Sam Slaughhttp://www.blogger.com/profile/05565693615009417567noreply@blogger.com0