: : maybe you should write : :

Having an infant doesn't really yield to having your hands in dough very long. So, I tried to think of different ways to make dough easily, with little prep time. I came across the following recipe (which I of course modified a little). When I told Kai I was making spelt crust pizza he said "That's really difficult." I informed him I had a secret ingredient (Ricotta cheese) but still I had my own reservations if it would actually be good. Two words: it is. Make it. Eat it. Enjoy it.

2 cups whole grain spelt flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon sugar

A few weeks ago Paula Deen confirmed rumors that she has Type II Diabetes. So, in light of her famous recipes that often bulge with sugar, I decided to use some old bread we had laying around and make her bread pudding.

At first, I vowed to follow the recipe (like I never do), hoping it wouldn't be too sweet. I couldn't. I simply couldn't add as much sugar as she called for...and I was doubling the recipe. I hate to say it, I'm sure she's a wonderful woman who comforts herself and many others with her sweet creations, but I'll take my version:

Bread Pudding

In the summer of 2011, I was chosen to record my story of the pregnancy and birth of Twig. The following are links to the blog.

Twig was her first nickname...before she was named. This blog will be dedicated to her.

Chocolate chip cookies just got better.

1/2 cup sugar
1/2 cup brown sugar
1 cup butter
1 egg
2 tbs flax meal dissolved in 6 tbs water
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup oats
1 cup almond meal
2+ cups flour
chocolate chips to taste

Bake at 375 degrees.

Flax is by far my favorite egg substitute. It's quick, easy, and doesn't require anything that includes corn or starch. In comparison to bananas or other egg replacers, flax meal + water will yield a light, fluffy texture to most baked goods.

To implement:

Using a Vitamix, or other powerful blender, obliterate some flax seeds. If you already have flax meal, make sure it hasn't gone rancid. Fresh flax meal is best.

1 cup cornmeal
1 cup flour of your choice
2 tablespoons sugar or honey
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or oil
1 1/2 to 2 cups almond milk, cow's milk, buttermilk, cream, or other liquid
2 tablespoons flax meal soaked in 5 tablespoons water (this is an egg substitute: read more on using flax)

Mix above ingredients in a bowl by hand. Use a waffle iron or likewise, make them into pancakes.

1 1/2 cups flour of your choice (I use whole wheat flour usually)

1/2 cup unsalted butter (if you use salted butter, omit dash of salt)

1/4 cup sugar

1 egg

dash of salt

Blend above ingredients in a food processor, or with your hands. Don't "cut" the butter into the flour using knives or forks as some books say. This won't work nearly as well as your fingers. Add cold water to desired texture, about 1/4 cup.

*adapted from Joy of Baking

2/3 cup buttermilk
1/2 cup mashed ripe banana
1 egg
2 tablespoons butter
2 cups bread flour
1 cup + 2 tablespoons whole wheat flour
1/3 cup rolled oats (toasted)
4 teaspoons honey
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon active dry yeast

Toast oats by putting them on a cookie sheet in a 350 degree oven for 15 minutes. Although this is intended for a bread machine, it can be made by hand as well. Bake at 400 degrees...I think.

: : more bananas = more bananas

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup flaxseed meal (or seeds)
2 tablespoons sugar/molasses/honey
1 egg
3 tablespoons melted butter
1 cup buttermilk