No-bake cookies – Fallen Souffle http://fallensouffle.com/ Fri, 17 Sep 2021 16:37:21 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://fallensouffle.com/wp-content/uploads/2021/08/cropped-icon-32x32.png No-bake cookies – Fallen Souffle http://fallensouffle.com/ 32 32 Southern Girl Bakery opens in Dover, New Hampshire https://fallensouffle.com/southern-girl-bakery-opens-in-dover-new-hampshire/ https://fallensouffle.com/southern-girl-bakery-opens-in-dover-new-hampshire/#respond Fri, 17 Sep 2021 09:01:13 +0000 https://fallensouffle.com/southern-girl-bakery-opens-in-dover-new-hampshire/ DOVER – When Romonia Daniel was a little girl, she spent every weekend in the kitchen with her grandmother, Lela Heard, watching her cook and bake without recipe cards. Romonia’s grandfather was a preacher in Georgia, so before and after church on Sundays, her grandmother prepared a storm for the members of the congregation who […]]]>

DOVER – When Romonia Daniel was a little girl, she spent every weekend in the kitchen with her grandmother, Lela Heard, watching her cook and bake without recipe cards.

Romonia’s grandfather was a preacher in Georgia, so before and after church on Sundays, her grandmother prepared a storm for the members of the congregation who then gathered at their homes.

“My grandma was one of those ‘I need a pinch of this and a pinch of that’ kind of bakers,” Romonia said Thursday, beckoning little pinches of ingredients with her. hands. “She didn’t use measuring cups or anything. I’d just be sitting at the table watching her cook. When you’re 7 or 8 years old, you moan and complain about it. But that’s how I learned, and that’s where I get my love of baking.

Courtney Daniel, left, and her mother, Romonia Daniel, say A Southern Girl Bakery in Dover will share their love of southern cooking and family.

Over the years, Romonia’s life has always brought her back to baking. After working in grocery bakeries and later managing Dunkin Donuts, Romonia worked hard to save money for her own bakery.

Now, as a grandmother herself, Romonia is making that dream come true. She and her daughter Courtney this week opened A Southern Girl Bakery in downtown Dover, at 10 Fourth St. in suite 102.


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How they are different and how to use them https://fallensouffle.com/how-they-are-different-and-how-to-use-them/ https://fallensouffle.com/how-they-are-different-and-how-to-use-them/#respond Fri, 17 Sep 2021 02:00:20 +0000 https://fallensouffle.com/how-they-are-different-and-how-to-use-them/ What is the difference between cornmeal and masa harina? They’re both made from corn (usually dent corn), but the way they’re processed is quite different and they’re generally best used in different types of recipes with a few exceptions. Cornmeal is simply ground dried corn and is often quite coarse in consistency, and usually yellow […]]]>

What is the difference between cornmeal and masa harina? They’re both made from corn (usually dent corn), but the way they’re processed is quite different and they’re generally best used in different types of recipes with a few exceptions.

Cornmeal is simply ground dried corn and is often quite coarse in consistency, and usually yellow in color, although you can find white cornmeal as well.

Coarse cornmeal and moderately ground cornmeal can be used to make polenta (traditional corn polenta is basically the same thing, except it’s made from flint corn instead of dent corn; nevertheless , either type can be cooked in thick porridge). This coarser cornmeal is also handy for making sure a pizza crust doesn’t stick to a pan or baking sheet.

More finely ground cornmeal can be used to dredge food for frying, and although the consistency used may vary depending on the recipe, cornmeal is also the main ingredient in cornbread and many other cornmeal products. bakery.

If you like to DIY, you can make your own cornmeal by grinding popcorn kernels in a food processor or a powerful blender. For the best corn flavor, look for stone ground cornmeal, but note that it doesn’t last as long as the oily germ and bran aren’t removed before grinding and they’re more perishable.

Technically, grits are just another form of cornmeal, but it’s even coarser ground and is also sometimes made from hominy, which is corn that is lime-treated to remove the husk and germ.

Masa harina is also made from hominy, but is ground much finer (usually the same consistency as all-purpose flour – masa is sometimes referred to as corn flour, in fact). Although usually white in color, you can also find yellow masa and even blue masa harina (labeled blue).

All masa is treated with slaked lime or wood ash lye and is made from a moist corn dough which is then dehydrated so that it can be stored longer (i.e. Dried corn kernels are cooked and soaked in lime water, then ground when wet before being dried into fine flour).

To make masa paste, just add water. Masa is the main ingredient in homemade corn tortillas and tamales. You can also add small amounts of masa to things like chili and soups as a thickening agent, and use it in place of wheat flour in many recipes as well (including cornbread).

Here are a few ways to use the two corn products in your cooking.

Cooking polenta with eggplant and mushrooms

Swiss chard Tamales

Mini Tamale Pies

Masa harina forms a tender crust for these mini tamale pies that work equally well as a game day snack or a fun dinner that even kids will love. Get our recipe for Mini Tamale Tarts.

Easy Masa Paste

This basic masa paste is a great starting point for making a wide variety of tamales. You need lard, which is traditional (and delicious), but you can also substitute for vegetable shortening or even coconut oil (which will give a slight coconut flavor). Get our Easy Masa Paste Recipe.

Pork mole tamales

An idea to fill your tamales: the pork mole (or any kind of mole, really). Get our Pork Mole Tamales Recipe. For a vegetarian version (as long as you don’t use lard in the tamale dough), you can try our Bean and Cheese Tamales recipe.

Sweet corn humitas

Similar to tamales, humitas are an Ecuadorian dish that combines masa with fresh corn kernels and cheese. Do it with the last corn of the summer or replace it frozen when the fresh cobs run out. Get our sweet corn humitas recipe.

Jerk Turkey Chili

Masa is also useful when it is not a main ingredient – it is a common secret weapon for thickening chili of all kinds (it also gives body to the traditional Mexican drink atole), and cornmeal can be used in the same way. Get our Jerk Turkey Chili recipe.

Soft cornbread

Speaking of cornmeal, its best known application has to be cornbread, and there are plenty of ways to prepare it. Ours is slightly sweet, but you can reduce the sugar if you prefer. Get our chewy cornbread recipe. (And also try our pan-fried cornbread recipe.)

Pogo

Okay, corn dogs are probably coming behind them when it comes to favorite cornmeal recipes. Making yours at home isn’t that difficult and it will transport you straight to the State Fair (in a good way). Get our Corn Dogs Recipe.

Cornmeal Fried Catfish

Finely ground cornmeal combined with flour (gluten free if needed) makes a delicious and crispy coating for fried foods like fish or green tomatoes. Do not use too coarse cornmeal or the texture will be unpleasantly grainy. Get our Cornmeal Fried Catfish Recipe.

Cornmeal pancakes

Adding cornmeal to pancakes makes for a more filling version of a classic breakfast, perfect for garnishing with butter-enriched pecan maple syrup. Get our cornmeal pancake recipe.

Olive oil cake

Cornmeal can also work as a dessert. This delicious cake has a slightly crunchy texture thanks to the addition of coarse cornmeal, is chewy without being greasy, and is heavily flavored with olive oil (so be sure to use a good one), plus a hint of orange zest and amaretto. Get our olive oil cake recipe.


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A spicy, no-bake chocolate “salami” that has been around the world https://fallensouffle.com/a-spicy-no-bake-chocolate-salami-that-has-been-around-the-world/ https://fallensouffle.com/a-spicy-no-bake-chocolate-salami-that-has-been-around-the-world/#respond Thu, 16 Sep 2021 16:30:00 +0000 https://fallensouffle.com/a-spicy-no-bake-chocolate-salami-that-has-been-around-the-world/ I love the way food brings us together in a global, generational phone game. A recipe is transmitted, and it changes in interpretation. It kind of reflects who told the story first and who told it most recently. Think about all the ways the beloved dumpling appears on different tables around the world. Think of […]]]>

I love the way food brings us together in a global, generational phone game. A recipe is transmitted, and it changes in interpretation. It kind of reflects who told the story first and who told it most recently. Think about all the ways the beloved dumpling appears on different tables around the world. Think of the regional incarnations of barbecue. Think chocolate salami.

I first encountered it in the form of a cake in the fridge, a delicious, spellbinding Anglo-Irish confectionery made with chocolate, digestive biscuits and golden syrup. I then met him a few years ago on a trip to Sicily, where the cookies had been made into biscotti and the cake had been rolled into a log to resemble meat. Since then, I have seen versions of Russian chocolate salami and Portuguese chocolate salami, still described as a “traditional” recipe from its country. And I discovered it again after chatting earlier this summer with Leetal Arazi of the NY Shuk spice company.

Arazi, born in Israel, says that “chocolate salami is something we would eat growing up. She gives dessert a new twist by incorporating her hawaij kafe mix into the recipe. “There’s cardamom and cinnamon, all those hot spices,” she explains. “It’s traditionally used in coffee, but I started cooking with it. It works so well. There’s nothing not to love about it. I love the combo of this spice with chocolate. that it is divine. ” She’s right.

Arazi makes his chocolate salami with supermarket butter cookies and pistachio nuts. For my version, I use sliced ​​toasted almonds because that’s what I have on hand, and I increase the spice quotient even more with Swedish ginger. It’s an addicting dessert that would be at home almost anywhere on earth, because it already is. Best of all, you don’t have to turn on your oven to do this, and as Arazi says, “It’s literally ten minutes to assemble. For me, it’s a winner.”

***

Spicy chocolate salami

Inspired by NY Shuk

Makes 2 logs

Ingredients:

  • 1 cup thin ginger or cookie of your choice, lightly crushed
  • 9 ounces of dark chocolate or chopped chocolate chips
  • 1 teaspoon of hawaij kafe, ras el hanout or cinnamon
  • ¾ cup heavy cream
  • 4 tablespoons of butter, cut into cubes
  • ½ cup toasted sliced ​​almonds or walnuts of your choice (optional)
  • Powdered sugar, for serving

Instructions:

  1. Place the crushed cookies in a large bowl and add the nuts.
  2. Melt the butter in a small saucepan. Add cream, spices and chocolate, stirring until melted and smooth.
  3. Add chocolate mixture to cookie and nut mixture and stir until blended.
  4. Refrigerate, 30 to 60 minutes, until firm enough to work.
  5. Lay out two sheets of parchment, plastic wrap or foil. Place half of the chocolate mixture on the surface of a leaf and gently roll into a log shape. Twist each end and repeat for the other half of the mixture. Refrigerate for several hours.
  6. Take out of the refrigerator a few minutes before serving to facilitate cutting. Sprinkle lightly with powdered sugar for a full salami effect.

Faster and dirty:

Salon Food writes about things we think you’ll like. Salon has affiliate partnerships, so we can get a share of the revenue from your purchase.


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Winning Pillsbury Bake-Off’s 50th Anniversary: ​​Austin’s Julie Holden Scores Big With Cookie / Pancake Hybrid https://fallensouffle.com/winning-pillsbury-bake-offs-50th-anniversary-%e2%80%8b%e2%80%8baustins-julie-holden-scores-big-with-cookie-pancake-hybrid/ https://fallensouffle.com/winning-pillsbury-bake-offs-50th-anniversary-%e2%80%8b%e2%80%8baustins-julie-holden-scores-big-with-cookie-pancake-hybrid/#respond Tue, 14 Sep 2021 19:00:13 +0000 https://fallensouffle.com/winning-pillsbury-bake-offs-50th-anniversary-%e2%80%8b%e2%80%8baustins-julie-holden-scores-big-with-cookie-pancake-hybrid/ Julie holden is just a little excited, we’d say. 2021 Pillsbury Bake-Off winner: Julie Holden from Austin, Texas (Photo by John Anderson) Yes, this year’s Pillsbury Bake-Off winner isn’t playing with her feelings. “I was completely stunned when they told me I won,” says the local foodie and fine arts lover. “It’s quite an honor, […]]]>

Julie holden is just a little excited, we’d say.

2021 Pillsbury Bake-Off winner: Julie Holden from Austin, Texas (Photo by John Anderson)

Yes, this year’s Pillsbury Bake-Off winner isn’t playing with her feelings.

“I was completely stunned when they told me I won,” says the local foodie and fine arts lover. “It’s quite an honor, it seems totally unreal. It’s – “her smile is out of this world” – that’s really cool! “

And what did this merry Holden win with? She won with her Sugar cookie pancake.

And what the hell is a pancake with a pan of sugar cookies?

Well.

We mean, come on: that’s a big one crepe … it’s also a kind of sugar cookie … which is done in a skillet. Just as the name suggests. But – how did Holden conjure up this pasty, literally award-winning candy in the first place? And what prompted her to take part in the 50th Anniversary Pillsbury Bake-Off?

Something to do with a bit – you may have heard of – a pandemic …

“MasterClass had a really big sale right after the COVID hit and everyone was staying home,” says the affable baker, “so I bought a year of MasterClass and watched a ton of videos. So I spent the last 18 months doing a tonne of the kitchen. And – it’s fascinating to me, and I wonder if a lot of people, a lot of housewives have had a similar experience? – where, just when everything stopped, the supply was delicate. And I got into that mode, almost immediately, where I was running, like, kinda restaurant for three people for me, my husband and my daughter.

Holden smirked at the thought of it.

“I had a list that I had typed in and which contained all the potential foods that I would need, ”she continues. “Like, here’s the fruit, here’s the vegetables, here’s the bread products, et cetera, et cetera.” And I would plan meals a whole week in advance, you know? A full week – so I can prepare the curbside order. And, if you remember, the sidewalk was too, could it take a day or two, maybe three days, before you could get a spot? And by having this limited list of things that I was pretty sure I could get – I mean, I bought a folder, I gathered all of my recipes, I super organized so that I can continue to feed my family. I’ve always been the family cook, and I didn’t want to stop, and people were freaking out anyway, so I necessary to cook. And I guess I just got into the habit of planning recipes and meals five days to a week in advance. And it turned out that I really appreciated this! Like, all of a sudden, I was the most important person in the family! I went from the lady who cooks dinner to the lady who gets us food to survive and cook it. “

Seems familiar? All of this personal culinary activity takes place in on-site homes across the country, bakery-focused businesses like King Arthur Flour and Texas’s own Barton Springs Mill are doing the most successful businesses they’ve ever seen, all the time. world yelling on Zoom about their starter sourdough and so on? Holden remembers. Holden mostly remembers the Dutch Babies.

“Back then a lot of people were cooking,” she says, “and a very popular thing with my friends was to make a Dutch Baby. Everybody made Dutch babies. There were Dutch babies all over my social media feed. Like, ‘Hey, I wanna see my … Dutch baby? ‘ And I have cooked a lot of dutch babies, and i also research how to do a Well a. Because they are not all equal. You can find things online like, “Why won’t my Dutch baby get up?” And the science behind it is very interesting: it does not contain baking soda or baking powder. What happens is you put the flour and things in the blender, mix them together, then you have to set them aside for about ten minutes and let the gluten form. And you get your really super super hot cast iron pan, take it out of the oven, throw in some butter, throw in the dough, put the pan back in, and – that’s to smoke that makes it go up. No leavening agents, just steam. And some of them swell a lot. Sure, they fall off as soon as you take them out of the oven, but they have all these wonderful crevices and caverns that if you put fresh cream or ice cream on them, well, you know. They can be very showy – and yet they’re simple, and that’s a very old recipe.

But Holden didn’t win that latest Bake-Off with a Dutch baby. Well, not exactly. Even though that’s what inspired her …

“I walked in on a whim,” she said. “In June, I researched the Pillsbury Bake-off, which usually happens around this time – and, of course, there was a deadline coming up very soon. And I was like, ‘Oh, shoot, I’ve done a lot of cooking – I want to come in!’ And the starter is your recipe, a 2,000 word maximum essay, your ingredient list, and I’m forgetting the fourth thing. But this time, they wanted an essay on how cooking or baking helped you during the pandemic. For example, what are the positive feelings you have around the recipe and its realization during this difficult year? And I immediately thought of the Dutch Babies. So I went through the list of potential Pillsbury products you could use, and saw that one of them was sugar cookie dough. And I was like, ‘Oooh, this stuff is usually pretty stiff.’ But then I read some product reviews, and some of them complained that the dough was that flows. Like, you cut it, and if it was hot the day you baked your cookies, it would spread all over the pan? And I was like, ‘Well I need liquid paste for something like Dutch Baby… ‘”

So she has the dough?

Holden nods. “I went to buy Pillsbury sugar cookie dough. And I cut one of the tubes of dough in half, I left it on the worktop so that it was at room temperature, I squeezed it in a blender, I added flour extra and stuff, I mixed it up and then let it sit for ten minutes, then pour it into a frying pan. And that was it. It’s not to augment like a dutch baby, so it’s not a real dutch baby.

No, it’s a… what was it, again?

That, mmmm, pancakes with sugar and pan (Photo courtesy of Pillsbury)

“Pillsbury calls it a sugar-pan pancake,” Holden explains. “And it’s delicious. I mean, I haven’t reinvented the wheel or anything, but it’s really good. It is not really to augment, but it swells a bit, and the end result is this: it browns nicely like a cookie around the edges, and the Pillsbury dough really gives it a dessert feel. “

So, maybe for breakfast, like a pancake. But definitely as a sort of dessert?

“Oooh, do you know what that would be good with?” Holden smirked. “It would be really good with a homemade cardamom ice cream! And some, I think, fresh blackberries with sugar. Yeah, and maybe a little – just a tiny bit – lavender. She smiles even more, nodding her head. “Yeah, yeah, that would be nice.”

And what does this cunning and intelligent woman earn as the grand prize for the 50th anniversary of Pillsbury Bake-Off? Is it, as in years past, tens of thousands of dollars and a bespoke kitchen makeover? Maybe a one-on-one, in-person, flour-and-dough-dusted MasterClass session with Gordon Ramsay? A brand new car?

“I’m not getting any money,” Holden said, smiling nonetheless. “But I knew when I walked in that there was no cash prize this year. Because you have to read the rules, right? Because when you come in you have to, you know, you have to use some ingredient of this list, you cannot use more than this number of ingredients, it should be limited to this amount of time. And I’m a rules follower, so I was aware of it all. And I did not participate to earn money; I walked in because I thought it would be fun – and he is amusing! I get this trophy – “she hoists a large golden statuette of Pillsbury’s mascot Poppin ‘Fresh Doughboy -” and I get bragging rights. I mean, hey, I won the fucking Pillsbury Bake-Off. She looks at the statuette like an ingenuous about her first Oscar. “It really is such an honor,” she said.

And of course Holden – and her husband John, and her daughter Johanna – and everyone else in the dessert-loving world – we can now eat these sugar cookie pancakes too. And maybe, with perhaps the slightest hint of culinary nostalgia, an occasional Dutch Baby.



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Best Herbal Products To Buy This Week From Beet https://fallensouffle.com/best-herbal-products-to-buy-this-week-from-beet/ https://fallensouffle.com/best-herbal-products-to-buy-this-week-from-beet/#respond Fri, 10 Sep 2021 16:53:24 +0000 https://fallensouffle.com/best-herbal-products-to-buy-this-week-from-beet/ We can’t go a week without a new plant-based burger, non-dairy cream, delicious oatmeal ice cream, or superfood snack bar hitting the market and grabbing our attention. Just this week, Trader Joe’s announced that it is adding a plethora of new herbal options to its already impressive lineup. But before you hit the stores, whether […]]]>

We can’t go a week without a new plant-based burger, non-dairy cream, delicious oatmeal ice cream, or superfood snack bar hitting the market and grabbing our attention. Just this week, Trader Joe’s announced that it is adding a plethora of new herbal options to its already impressive lineup.

But before you hit the stores, whether it’s online or at Whole Foods or Sprouts, we want to help you sort through the best of the rest. We realize that with this tsunami of herbal products, it can be hard not to feel overwhelmed. That’s why we’ve brought you our favorites of the week, so you can decide what to try and buy and what to skip.

For a useful list of products by category, we created the Beet Meter, where we rate each product for taste and health, using a set of criteria that was created by a DR, who came up with the right attributes. and goals that tell you what is the best, healthiest and tastiest plant-based chicken, non-dairy cream cheese, vegan cheese and more. And not to be dogmatic about it, we also appreciate your reviews, so you can share your favorite herbal products and let others know what to buy when they add more meatless and dairy-free alternatives to their baskets.

Here are the latest herbal products to add to your grocery list or cart, from Lucy Danziger, Stephanie McClain, Hailey Welch, Caitlin Mucerino, Max Rabb and Louisa Richards – aka the editors of Beet –– since we live the plant-based life and want to make it easy for you too! Have a healthy vegetarian week, from our kitchen to yours!

What’s your favorite plant product right now? Let us know on our Facebook page.

Lucy’s Favorite Plant Product of the Week

Dr. Steven Gundry MD’s Honey Nut or Polyphenol Macadamia Bars

When you’re worried that your gut microbiome is out of whack, your energy is dwindling, and you don’t want to eat a bunch of trash (like the salt and vinegar chips I hear my name called from the kitchen cabinet) the last what you want to do is eat something highly processed with preservatives and added sugar, salt, or unnecessary oils. But how do you choose a snack that won’t send your blood sugar and your gut microbiome into chaos by knocking out the bad bacteria that tip the scales in the wrong direction? That’s where Dr. Steven Gundry comes in.

Author of The Plant Paradox, and more recently The energy paradox: what to do when your momentum has risen and creator of the Lectin-Free Diet (aka the Plant Paradox Diet), Dr. Gundry understands that not all “healthy” foods are created equal – that’s why he launched his own line of snack bars that deliver exactly the nutrients to your body. must refuel without the junk that makes it go out, in terms of energy.

Our gut health is linked to inflammation in the body, our risk of heart disease, and even our mood. When we eat more plant-based foods, the billions of microbes in the gut react and help our bodies metabolize these healthy fibers and nutrients, reducing inflammation and even our bad LDL cholesterol. (When we eat foods that make our gut worse, be it sugar, meat, or in some of our cases, lectins found in certain fruits and vegetables and nightshades), inflammation increases and can in turn increase. makes us bloat, gain weight and feel weak. energy, which is why he calls it the vegetable paradox. To learn more about these types of “anti-nutrients,” you might want to know if you should be concerned about lectins, oxalates, and tannins.

So that’s a long way to say why we should care about these bars. But the reason to love or appreciate Dr. Gundry’s snacks is that they taste clean and satisfying, just sweet enough to hit the spot, without that cloying added sugar to burn your throat and leave you listless. not much time.

The Honey Nut bar is made with real Manuka honey (so vegans will want to skip), macadamia nuts, pecans, almonds, tocopherols, and contains 5 grams of protein, 8 grams of fiber and 4 grams sugar (from honey. Macadamia polyphenol is made from unsweetened dark chocolate, olive oil rich in polyphenols, macadamia, cocoa powder, hemp seeds and contains 7 grams of protein, 12 grams of fiber and 0 grams of added sugar.

Try the bars, and if you’re curious, try more of its products. I might not be one of his “super fans” (I know people who are and swear by his approach to avoiding lectin foods), but as it turns out I like tomatoes and eggplants and many fruits and vegetables containing lectin, including nightshades, which he cautions against. But I can take advantage of her bars for a mid-morning snack and so can you. Guarantee it. You can purchase Dr. Gundry’s bars here.

Stéphanie’s favorite plant product of the week

Gigantic! Smashed Pumpkin Sortasweet Plant Based Chocolate Bar

It’s no secret I’m a huge fan of Gigantic Plant Based Chocolate Bars !. Not only are they vegan and strike the perfect balance between sweet and savory, but they also come in the perfect serving size that makes you want that extra crumb.

This fall, offers from Gigantic! only get better with the recently released Shashed Pumpkin flavor. I had the chance to try them in advance and let me tell you this flavor sums up the joy of being a kid on Halloween. The taste is something I can only describe as the smell of the inside of a pillowcase full of candy after a successful transport around the neighborhood. Smashed Pumpkin captures nostalgia for Halloween’s past with a forward-looking ingredient list that is completely plant-based and contains no animal products.

Check out this new flavor in time for fall or, if pumpkin isn’t your thing, Banana Pecan, Almond Horchata, Salted Peanut or Hazelnut Café are all just as amazing.

You can buy Gigantic! vegetable treats on the brand’s website.

Louisa’s Favorite Plant Product of the Week

Salad bowl

Bowl salads come in reusable jars with a biodegradable wooden fork inside and all you need to do is drain the dressing and toss it around. These are healthy ready-to-eat foods. I tried the Japanese Rainbow Salad Salad at our local cafe in the UK and it hit the mark for a filling, nutrient packed lunch. The Asian-inspired recipe features brightly colored veggies, black rice, and turtle beans for a good balance of macros and is dressed in a delicious soy, white miso, and ginger sauce. With 12 grams of protein and only 280 calories, I think it’s a great choice for lunch.[roteinandonly280caloriesIthinkthisisagreatchoiceforlunch[roteinandonly280caloriesIthinkthisisagreatchoiceforlunch

Bol Foods is available online here https://bolfoods.com/

Caitlin’s Favorite Plant Product of the Week

Sweet Loren Chocolate Chip Cookies

I’ve tried my fair share of plant-based, gluten-free cookies and nothing tastes as good as Sweet Loren’s. My non-vegan sister actually introduced me to this brand and it’s now the only brand of cookies my family buys at the grocery store.

Sweet Loren cookies are made with cleaner ingredients and I personally love that I can enjoy a sweet treat without worrying about what’s in them. The chocolate chip flavor tastes like a homemade cookie but is healthier. These are the sweetest gluten free cookies I have ever tried and they have the perfect hint of chocolate chip sweetness that you get with every bite. If you like a soft and chewy cookie, bake it for 11 to 13 minutes.

Besides chocolate chips, Sweet Loren’s also offers 3 other flavors including Fudgy Brownie, Sugar and Oatmeal Cranberry. All flavors are gluten-free, plant-based, certified GMO-free as well as peanut-free and nut-free. If you’re a fan of raw cookie dough, Sweet Loren’s has a range of raw cookie dough that you can eat without having to preheat the oven.

To purchase Sweet Loren cookies, click here.

Hailey’s Favorite Plant Product of the Week

Every weekend I go to my local farmer’s market to stock up on fresh produce for the week and last weekend I ran into a vendor called The Complete Burger selling vegan and gluten-free veggie burgers. made with local organic Shiitake mushrooms, organic red quinoa, lentils, black beans, red onions, organic garlic, gluten free oatmeal, organic ground flax seeds, olive oil, spices.

These burgers are by far my favorite vegan veggie burger I have ever tasted. The patty is hearty, wide, and durable unlike most frozen patties which are small, thin, and often bond with breadcrumbs to stay in one piece. However, this product is as natural and organic as it gets, and aside from the look and texture, the taste is perfectly flavorful, earthy, and everything you would expect from a fresh veggie burger.

I make my burgers in the toaster oven if I’m short on time, but I prefer them cooked on the grill with light chard marks for extra crunch. Then I top it with the classics, sautéed onions, sliced ​​tomatoes and avocados, and I make a homemade spicy vegan aioli sauce to top off the masterpiece. If you’re looking for a healthy and delicious veggie burger made without any preservatives with a homemade touch, try this patty for yourself and you won’t be going back to your store-bought patty because I can’t. I don’t want a veggie burger any other way. Not to mention, each box comes with six patties, perfect if you’re serving guests, family, or want tasty meals all week long.

To purchase your vegan veggie burgers, visit the Complete Burger website.

Max’s Favorite Plant Product of the Week

HungryRoot Superfood Almond Butter

HungryRoot Supercharged Almond Butter is the perfect breakfast or a quick snack for any day of the week. After getting my first sachet of this nutrient-dense almond butter, I was hooked. The almond butter recipe contains chia seeds, Gogi berries and hemp seeds to maximize the nutritional value of this delicious food. Packed with extra fiber, omega-3s, and antioxidants, Superfood Almond Butter is one of the best breakfast additions I can think of.

Superfood Almond Butter is a perfect addition to morning smoothies. The flavor blends extremely well with any of your typical fruit smoothie options, and it will give your morning that vitamin and nutritional boost everyone needs. If you don’t like smoothies, don’t worry. HungryRoot’s Almond Butter product is perfect as a solo spread for toast or to eat with an apple or banana. It can also be used perfectly as a garnish for a bowl of oatmeal. No matter how you choose to use it, you and your body will not be disappointed.

Find out on the HungryRoot website here.


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The founder of “The Sweet Life” explains how to add magic and sweetness to your daily life with children https://fallensouffle.com/the-founder-of-the-sweet-life-explains-how-to-add-magic-and-sweetness-to-your-daily-life-with-children/ https://fallensouffle.com/the-founder-of-the-sweet-life-explains-how-to-add-magic-and-sweetness-to-your-daily-life-with-children/#respond Tue, 07 Sep 2021 18:47:04 +0000 https://fallensouffle.com/the-founder-of-the-sweet-life-explains-how-to-add-magic-and-sweetness-to-your-daily-life-with-children/ Guiding children to follow the rules takes awareness, understanding, patience and, let’s be honest, a little creativity. You work so hard for this job for your child and family, then another adult (an, aunt, or friend) breaks those boundaries. When this happens, it can cause frustration and even generate anger. You may then find yourself […]]]>

Guiding children to follow the rules takes awareness, understanding, patience and, let’s be honest, a little creativity. You work so hard for this job for your child and family, then another adult (an, aunt, or friend) breaks those boundaries.

When this happens, it can cause frustration and even generate anger. You may then find yourself reacting to your emotion towards behavior in the place of respond to the intention and the person.


So what does it take to get other adults to play by the rules you hold for your children? Follow the four S.

1. See from a place of love.

The first step in lovingly receiving the actions of others is to see from a place of love. Believe the intention is good. The people who genuinely care about your child plan to give them pleasure, not pain. The intention of their action is rooted in.

When Grandpa passes the biggest piece of chocolate cake to your child, he is motivated by your child’s smile, not the upset stomach and bad mood that follows.

Seeing others in this positive light can soften your feelings. It doesn’t mean that you are allowing everything, just that you may be embracing the belief that you dislike the message, not the messenger.

2. Sift through what’s most important.

Another practice is to sift through what is most important. Which rules correspond to your gray area?

My husband and I strongly encourage creative play for our children and choose to do so. Yet when my kids go to Grandma’s, they are expected to watch a show, or two or three. I Choose to put that in the gray area, recognizing that the visit is a special time for each of them. When I think about the effects, it’s really not that big of a deal, compared to, say, disrespect, or a tired grandparent who can’t be around enough with my kids for the rest of the day without rest.

And while screen time is a gray area, I keep the cuteness line. There is room for mistakes, messages for mistakes, forgiveness for apologies, but is expected at my house, at grandmother’s, everywhere.

Think about which rules to fight for and which rules. And remember parenting is a once in a lifetime experience. Do what gives you and your children the most peace.

3. Speak up when it matters.

When I see nasty acts from my children or towards my children, I speak up. It’s so important, but for some of us, so difficult. Personally, I find it difficult and avoid the prospect of hurting feelings. Yet I know it’s my job to protect my children.

It is my intention when I remove my child from a situation that I perceive to be physically and emotionally dangerous. But in some situations, I speak when I have a limit that someone else is not aware of. In that case, I will kindly ask someone not to do something for my child.

The bank teller asks to give my child a pacifier. I thank him and ask him if he has stickers instead. Surprisingly, those who offer lollipops also tend to have a stash of stickers.

What if the cashier handed out the lollipop without asking first? I see they just want to bring joy, so I thank them and gently tell my child to hold it until after lunch. (For the record, the first ride home holding the lollipop took a lot of patience; “after lunch, after lunch, after lunch.” But now there’s a wait and maybe a little lesson in. waiting.)

It can be difficult when you feel like you’re the one going against other people’s beliefs, but the source of your strength comes from knowing your child better than anyone else.

4. Show to lead by example.

Last but not the least is the knowledge that we are. Our words and actions are observed, stored and repeated. That doesn’t mean we have to be perfect – in fact, owning them and learning from them is part of our journey and the lessons we can offer our children.

The way we treat our children is the way they will treat themselves. The way they see us treating others is the way they will treat others.

This Christmas, my son received a gift he did not like, it was a figurine that scared him a little. He looked at me and I whispered, “Just say thank you.” When we spent some time alone that night, I shared with him that he doesn’t have to pretend to like something, but that he can always be kind.

I can also choose to approach the donor with gratitude and just share that we appreciate the thoughtful gift and that he is genuinely interested in construction trucks at this time.

What has the most impact is not what we say, but how we say it. We can be kind in our approach, but true to what we believe.

Understanding the root

I consciously chose to notice which “broken rules” upset me the most and sit with them long enough to consider the trigger. What I discovered is that a lot of my frustration with the way others treat my children stems from the fear of losing control.

When someone makes a decision for my child, it means I haven’t. When someone walks in and gives them candy, shows a video game, teaches a disapproving line, or shares a scary story, I feel like I haven’t given them the best of what I think they need. .

Yet when I dig below the reactive frustration fueled by lack of control, I find that giving them room to experiment is just another trail in their path.

I can protect them with a dam big enough to prevent a devastating flood, but a sparkling stream also can’t pass.

Being a parent isn’t about controlling children, it’s about guiding them to discover the best of themselves. And on this journey, they need space to explore, to be influenced, to equip themselves to handle what cannot be controlled.

I can balance providing protection and allowing experiences. Maybe it’s not necessarily me against them, mom against everyone. Perhaps there is power in a collective quest to discover the best of a child’s self. You can imagine that it takes a whole village to raise a child, and it’s OK to choose that village wisely, and it’s also OK to give those in the village some space to guide, too.

A version of this article was originally posted on January 9, 2018. It has been updated.


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Here, Bully, Bully! Rockin ‘RC Rodeo Loose Busts https://fallensouffle.com/here-bully-bully-rockin-rc-rodeo-loose-busts/ https://fallensouffle.com/here-bully-bully-rockin-rc-rodeo-loose-busts/#respond Fri, 03 Sep 2021 19:21:39 +0000 https://fallensouffle.com/here-bully-bully-rockin-rc-rodeo-loose-busts/ It has been reserved for standing at the Rockin ‘RC Rodeo at Ravalli County Fair in Hamilton. In fact, A LOT of ORS is taking place as the grandstands completely filled up for the Ranch Rodeo Team Competition on Wednesday night and the Bull-A-Rama and Bronc Riding night on Thursday. Even, little kids entered the […]]]>

It has been reserved for standing at the Rockin ‘RC Rodeo at Ravalli County Fair in Hamilton. In fact, A LOT of ORS is taking place as the grandstands completely filled up for the Ranch Rodeo Team Competition on Wednesday night and the Bull-A-Rama and Bronc Riding night on Thursday. Even, little kids entered the bull night, with sheep ‘busting’ on horseback and little horses buckin ‘.

The Hamilton Fair is themed “Blue Jeans and Rodeo Scenes”, which describes the action of the main area quite well. One of the big NRA sanctioned rodeos starts Friday night and continues through Saturday for the finals. They are competitors and animals classified at national level. The action is uninterrupted.

Of course, there is always a bit of pageantry. The young girls of Rockin ‘RC Royalty will be crowned Friday night at 6:15 p.m. with the Bitterroot Mountettes drill team putting their horses into the precise routine at 6:45 p.m. Most rodeos start at 7:00 p.m. each night, but the Rockin ‘RC Barrel Racing Finals are on Saturday at 5:00 p.m. One of the perks of the Ravalli County Fair is that your fairground entrance fee includes all of the rodeo action – at no additional cost.

Of course, the usual things that bring you back to the fair every year are here. We have the Fair Food in the food court and a ton of thrill rides in the carnival area. And don’t forget the exhibitions. Many talented people have entered their creations in all kinds of categories. There are a lot of blue ribbons at the Ravalli County Fair.

WATCH: Here Are Copy Recipes From 20 Of America’s Most Popular Fast Food Restaurants


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Superb Black Forest ice cream cake https://fallensouffle.com/superb-black-forest-ice-cream-cake/ https://fallensouffle.com/superb-black-forest-ice-cream-cake/#respond Tue, 31 Aug 2021 20:02:13 +0000 https://fallensouffle.com/superb-black-forest-ice-cream-cake/ Aaron Hutcherson THE WASHINGTON POST – Ice Cream Cake is an ideal dessert for the hottest times of the year. In its simplest form, all you need are cookies, whipped cream, a little bit of assembly, and some fridge time (aka cooler) to create this cool candy. Here, I’ve turned the classic Black Forest cake […]]]>

Aaron Hutcherson

THE WASHINGTON POST – Ice Cream Cake is an ideal dessert for the hottest times of the year.

In its simplest form, all you need are cookies, whipped cream, a little bit of assembly, and some fridge time (aka cooler) to create this cool candy.

Here, I’ve turned the classic Black Forest cake into a no-bake dessert that’s perfect for a hot day – or any time of year.

Black Forest Cake is a delicious combination of chocolate cake, whipped cream and cherries.

Instead of a chocolate cake, this recipe uses store-bought cookies (although you can certainly make your own from scratch) that soften when they sit between layers of cream and take on a light, chewy texture.

Black Forest Ice Cream Cake. PHOTO: WASHINGTON POST

Thin, crispy cookies, such as the classic Nabisco Famous Chocolate Wafers coolers, are best in this type of cake.

Instead of plain whipped cream, I used cream cheese for a tangy and more stable cake. He is
sweetened with cherry jams.

Fresh cherries are a great option when in season, but thawed and pre-frozen fruit will work just fine during other parts of the year.

Aside from the whipping cream and pitted cherries (if using fresh fruit), the only other work required is putting together this chocolate cherry ice cream cake. Just add layers of cream, cookies, and cherries to a saucepan, then chill it in the fridge for a few hours.

A springform pan is your best bet if you want to try clean slices of cake – sautéing it in the freezer to firm up a bit also helps – otherwise a large pan, like a nine-by-13-inch pan, works to scoop up portions. more rustic.

Wait to sprinkle the top with the leftover crushed cookies until ready to serve to add a little crunch to the smooth cream, soggy cookies and firm fruit.

Get Ahead: The unsliced ​​cake will keep, lightly covered with plastic wrap, in the refrigerator for up to three days, or frozen, once refrigerated, tightly wrapped in plastic wrap and paper towel. aluminum, up to one month.

Storage Notes: Leftovers can be wrapped in plastic wrap or placed in an airtight container and refrigerated, and are best during the day.

BLACK FOREST ICE CAKE

Ingredients

Non-stick cooking spray for the pan

12 ounces of cream cheese, at room temperature

Three cups of heavy cream

Three quarters of a cup of cherry jam

50 thin chocolate wafer cookies

Two cups of pitted, pitted and halved sweet cherries, plus optional stem cherries for garnish

DIRECTIONS

Grease the sides of a nine-inch, three-inch deep, round springform pan with cooking spray. Line the sides with a strip of parchment paper.

Add cream cheese to the bowl of a stand mixer fitted with the whisk. Whisk on medium speed until smooth, about three minutes.

Turn off the blender, add the heavy cream and cherry jams and whip over low heat until incorporated. Gradually increase the speed to medium-high and whisk the mixture until it holds stiff peaks, one to two minutes, making sure to scrape the bowl with a rubber spatula so that it is fully incorporated.

Spread a layer of the whipped cream mixture on the bottom of the pan and cover with a layer of cookies, filling in the holes with broken cookies (breaking them, if necessary). You want a reasonably strong layer where the pieces touch or overlap a bit, but it doesn’t have to be completely solid.

Divide two-thirds of a cup of cherries over the cookies. Continue to layer the whipped cream, cookies and cherries two more times, finishing with a final layer of cream.

Cover the top of the cake and refrigerate for nine to eight hours or overnight. Crumble the remaining cookies and store them in an airtight container at room temperature.

To serve, remove the sides of the pan and remove the parchment paper strip. Place the cake on a serving platter, sprinkle the top with the reserved crumbled cookies, top with whole cherries and slice as you would a layer cake.


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New flour reminder: what parents need to know https://fallensouffle.com/new-flour-reminder-what-parents-need-to-know/ https://fallensouffle.com/new-flour-reminder-what-parents-need-to-know/#respond Wed, 25 Aug 2021 01:18:47 +0000 https://fallensouffle.com/new-flour-reminder-what-parents-need-to-know/

Is there anything more frustrating than asking your child to do something simple like put on their shoes (for literally the 12th time) without an answer? Repeating yourself over and over can make you feel like your child doesn’t respect you. It can also be downright exhausting when it happens over and over again throughout the day. Fortunately, there is a solution to repeat yourself throughout the day. Read on to learn parenting strategies to make your child listen to you the first time you say or ask something, Mom.

Why it doesn’t work to repeat yourself to your child


Repeating yourself does not work for several reasons. One of the most important is that it sends the message to your child that they don’t need to listen to the first time.

Does the following scenario sound familiar to you?

You in a gentle, loving tone: “Wash your hands for dinner, please.”
No answer.
A little more firmly, but still wonderfully calm: “Wash your hands. It’s time.
Crickets.
With a marked increase in volume: “Wash your hands NOW. I know you can hear me!

Nothing.

When you do this gradually increase the volume and the seriousness, it teaches your child that he does not have to do as you say when you ask calmly. They can wait for you to think so, essentially until you scream or show obvious signs of frustration and distress.

This leads to the other big problem with repetition: anger. It’s quite natural, if not inevitable, to become upset or angry when you repeat yourself over and over again about every little thing. No matter how many times you promise to keep your cool, it’s often not possible when you make such reasonable requests and are completely ignored.

Repeating yourself is not good for you or your relationship with your child. So what is the alternative?

How to make your child listen

There are several techniques you can use to help your child listen to the first time. Now it bears repeating:

1. Wait until you get their attention

Go over to your child, wait for a break from what he is doing, and put a hand on his shoulder. Make eye contact. When you have their full attention, make your request.

They can always say “no”, but they probably won’t pretend you never spoke. It’s much harder to ignore someone who is looking you straight in the eye.

2. Follow immediately

If you know your child has heard you but isn’t responding, go over to them and help them physically, right away.

It might look like this:

“Johnny, please put your shoes on. It’s time to go to school. “
Johnny looks at you and smiles, then starts playing again.
While walking calmly towards him, “I see you need a little help today. I can help you put on your shoes.”

They may accept your help, or they may decide that they want to do it themselves now that they see that there is no choice for the shoes.

The key to it is to stay calm. Yes, it can be boring to help your child do something that they are perfectly capable of doing on their own. But over time, they’ll learn you’re serious, and they’re more likely to comply the first time you ask them.

3. Pause

It’s so easy to be in a rush and have your kid do things while you’re multitasking. I often find myself asking my son to put his toys away and wash his hands while I prepare his lunch or go get socks and shoes while I find my keys. Unfortunately, this usually doesn’t work.

It is often much faster, in the end, to slow down and focus only on the request you are making, just a few seconds.

Try saying your child’s name, then take a break. Make eye contact and slowly ask for what you want. Stay silent and maintain eye contact until they respond. It may help to count to five in your head.

It’s easy to forget that young children process things much slower than us. Sometimes they just need us to slow down.

The break also involves waiting. This indicates that you expect them to do what you asked, which makes it much more likely that they will.

4. Use a shortcut

Try using one or two words to give a reminder, instead of repeating a whole request and explanation. If your rule is that your child brings their dishes to the sink after every meal, you don’t have to repeat the rule and the whole reasoning every time. It is probably boring for you and your child.

Try saying “Charlie, plate!” ” instead of. A simple reminder of a word is often all they will need.

5. Agree and practice on an answer

Sometimes your child can hear you and may even intend to comply after finishing what they are doing, but they are not responding. No eye contact, no “Yes, mom” nothing.

Just as young children need to learn to say “please” and “thank you,” sometimes they need a little help learning to respond verbally when you ask them to do something.

Tell your child how you would like them to respond. You could ask them to say “Yes, mom” or just “Okay”.

Have fun practicing together, maybe while you make increasingly silly requests:

“Charlie, please put your red hat on your teddy bear.”
“Yes mom!”
“Charlie, please go around in circles and sing the ABCs.”
“Yes mom!”

This kind of little game can help your child practice listening and is much more fun than a lecture.

6. Discuss expectations in advance

If there is a situation that is new for your child or that you think is difficult for him, discuss the expectations in advance.

I recently started taking a music class with my 2 year old son and quickly realized he didn’t understand the difference between dancing and running or galloping around the room to music. This was a bit of a problem as the class includes babies and younger children.

The week after the first class, we practiced different types of dances which would be safe. We talked about the importance of walking during our stay. I told him that I would remind him by saying “walk his feet” if he forgot, and we practiced this at home.

These things made the next lesson a lot smoother. He knew the expectations and understood what I wanted when I called up, which made it easy for him to comply.

Repeating doesn’t work and it can get on your nerves. Keep that energy, mom. There are plenty of other times when you will need it.

You can make small changes to the way you ask your child to do something to help him listen the first time. Not only is this more effective, but it can turn what would have been a frustrating encounter into a bonding encounter – bring the extra hugs!


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Cooking speeds up with a renewed sense of belonging | Lifestyles https://fallensouffle.com/cooking-speeds-up-with-a-renewed-sense-of-belonging-lifestyles/ https://fallensouffle.com/cooking-speeds-up-with-a-renewed-sense-of-belonging-lifestyles/#respond Sun, 22 Aug 2021 18:00:00 +0000 https://fallensouffle.com/cooking-speeds-up-with-a-renewed-sense-of-belonging-lifestyles/ STILLWATER – When the oven door opens and the sweet aromas of hot chocolate chip cookies or a loaf of fresh bread waft through the house, it’s a passport back in time. In recent years, people have discovered the therapeutic art of baking which often allows them to reconnect with family through tattered recipe cards […]]]>

STILLWATER – When the oven door opens and the sweet aromas of hot chocolate chip cookies or a loaf of fresh bread waft through the house, it’s a passport back in time. In recent years, people have discovered the therapeutic art of baking which often allows them to reconnect with family through tattered recipe cards handed down from generation to generation.

Many busy families rarely share a home cooked meal at the table or slow down enough to whip up treats in their own kitchens these days, but when the COVID-19 pandemic hit in 2020, people looked for activities at home. As quarantined families got creative with sourdough bread and other baked goods, the home baking trend flourished.

“Much of the interest relates to the Oklahoma home bakery law,” said Andrea Graves, business planning and marketing specialist at the Robert M. Kerr Food and Agricultural Products Center. Oklahoma State University. “People use simple, easy-to-prepare foods and earn a little extra money. “

Back to the roots

Oklahoma’s Home Bakery Act 2013 inspired a new wave of bakers when the state legislature voted to allow the preparation of baked goods in an uninspected home kitchen. The items could be sold at the owner’s premises. In 2017, the law was amended to allow the sale of off-premises bakery products in certain locations.

“Home-baked products like bread give off an aroma that makes us smell,” said Renee Albers-Nelson, milling and baking specialist at FAPC. “It connects us to something safe at home – that’s how we grew up.”

A tasty loaf of bread only requires a few basic ingredients: yeast, salt, flour, and water. Oil can be used to make the bread softer, and sometimes a little sugar is added for the sweetness. Cooking at home takes time but saves money.

“We all love the taste of homemade bread because it doesn’t have the preservatives like store-bought bread,” Albers-Nelson said. “You can make five to seven loaves of bread with a bag of flour.”

A community of bakers

In 2019, FAPC partnered with the Oklahoma Wheat Board to host All You Knead to Know, a bread-making workshop with guest speakers, hands-on tutorials, and field trips to research plots on OSU wheat. The event drew a huge turnout, including Oklahoma County educator Taylor Conner. A professional dietitian who had little baking experience prior to his extension career, Conner said the workshop opened his eyes to the disconnect between cultures and foods in the world of nutrition.

“I grew up in a suburb of Oklahoma with no farming training so seeing real wheat at the event was just fascinating,” she said. “I didn’t relate to wheat and flour for a very long time, and now I enjoy whatever it takes to grow wheat and create food.”

Conner started experimenting with sourdough bread and joined Facebook groups on bread making around the world.

“More and more millennials are interested in knowing where their food comes from,” she said. “People see value in it. “

First a hobby and now a fun business, Conner started offering his bread this summer at a local farmers market. The breads are sold every week.

“For me, especially over the past year, bread making has been therapeutic,” she said. “I love science and the way you focus on one thing – it’s intentional. It makes you forget about other things, and once I feel like I’ve mastered a recipe, I wonder how I can stretch a bit more and do something different.

Following the success of the All You Knead to Know event, Conner and OSU Extension partnered with the OWC in 2021 to host a series of virtual workshops called The Art of Breadmaking. During four two-hour Zoom meetings, participants used toolkits provided by the organizers to learn how to make basic bread dough, explore bread and dough shaping, bake bread focaccia and to try painting and decorating bread.

“We thought we could handle 50 people,” said Chris Kirby, OWC marketing and communications director. “It sold out pretty quickly with male and female participants from different cultures across the state.”

Before the pandemic slowed down everyone’s pace of life, Kirby said people reached out to the OWC to ask about the origin of the food. Beginner bakers were hooked and wanted to learn more about bread, such as how to grind their own flour.

“We have been contacted several times by people looking for how to buy berries or wheat seeds to grind their own wheat into flour for baking,” Kirby said.

Panic buying and comfort cooking

A consumer study conducted by the nonprofit Home Baking Association in September 2019 also indicated an increase in the frequency of home baking.

“In the past, the main reason we cooked was for craftsmanship and caring for the people we love – for the community,” said Sharon Davis, program director for the HBA, who is also a science educator. family and consumer and bakery. “But new trends include an increased desire by consumers to cook more frequently and buy local with ingredients that protect the environment. Our research has shown that 80% of consumers want to control the ingredients used in their food.

Although home baking skills have diminished over the decades, that has started to change. Weather has always been a factor in why people don’t cook. The pandemic shelter-in-place orders provided time and an opportunity to learn. From banana bread to flat breads, the new bakers kept their ovens hot with batches of dough. Online traffic for recipes increased dramatically and bags of flour flew off grocery store shelves as fast as toilet paper. Surveys organized by the HBA at the end of 2020 showed a 120% increase in homemade baking.

“We were inundated with interviews from the BBC media to Seattle TV stations,” Davis said. “Everyone wanted to know why they couldn’t find flour and yeast in the grocery store. Nothing overshadows learning to bake at home, and the skills people developed during COVID have supported a new understanding and a call for family and home cohesion. People were thirsty for the opportunity to join a community again.

Oklahoma-based milling companies such as Shawnee Milling Co. have worked tirelessly to meet consumer demand. Sarah Haselwood, vice president of food sales, said safety was the # 1 priority, employees in every department quickly adapted to COVID protocols to continue serving customers.

Shawnee Milling produced six times more volume in April 2020 than the previous year in standard flour, cornmeal and baking mixes. The holiday rush for baking ingredients lasted all year.

“We had people called and said, ‘I would feel better if I had a bag of flour in my pantry,’” Haselwood said. “We even got calls from other people who weren’t our typical customers asking for a flour truck. We shipped flour to everyone we could help.

With cooler temperatures on the horizon and the holiday season just a few months away, Shawnee Milling and the HBA are gearing up for another busy cooking season. Davis of the HBA said interest during the pandemic remains high and that she is not trying to get people to stop cooking anytime soon. This is where partners like OSU Extension rise to the occasion.

“We always send people out for extension research,” she said. “This idea of ​​home has taken on new meaning – a new normal is emerging, and Extension serves this area.”

Whether in person or virtually, Conner with Oklahoma County Extension plans to host a few holiday bread-making workshops later this year. Additionally, OSU’s FAPC hosted a Playing in the Dough session for beginners during the pandemic, and Albers-Nelson said another edition is in the works for this fall.

While the pandemic has contributed to a global increase in home cooking, people are finding solace, healing and a taste of nostalgia in art, and it shouldn’t be fading anytime soon.

To find out more about upcoming baking workshops, contact Taylor Conner at taylor.conner@okstate.edu or Renee Albers-Nelson at renee.albers_nelson@okstate.edu.

HBA members and partners – FCS farmers, millers and teachers, and Oklahoma extension professionals – have helpful resources on how to cook at homebaking.org.

Try this New York Times No-Knead Recipe.

3 1/3 cups all-purpose or bread flour, plus more for dusting

1/4 teaspoon generous instant yeast

2 teaspoons of kosher salt

Cornmeal or wheat bran, as needed

instructions

In a large bowl, combine the flour, baking powder and salt. Add 1 1/2 cups of water and stir until well blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest for at least 12 hours, preferably about 18 hours, at lukewarm room temperature, about 70 degrees.

The dough is ready when its surface is sprinkled with bubbles. Lightly flour a work surface and place the dough on it; sprinkle it with a little more flour and fold it back on itself once or twice. Cover loosely with plastic wrap and let stand for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; place dough seam side down on a napkin and sprinkle with flour, bran or cornmeal. Cover with another cotton cloth and let rise for about 2 hours. When ready, the dough will have more than doubled in size and won’t bounce easily if you prick it with a finger.

At least 30 minutes before the dough is ready, heat the oven to 450 degrees. Place a 6 to 8 quart thick covered pot (cast iron, enamel, Pyrex or ceramic) in the oven while it heats. When the dough is ready, carefully remove the pan from the oven. Slip your hand under a napkin and turn the dough over in the pan, seam facing up; it might sound like a mess, but it’s OK. Shake the mold once or twice if the dough is unevenly distributed; it will straighten up as it is cooked. Cover with a lid and cook for 30 minutes, then remove the lid and cook for another 15 to 30 minutes, until the bread is golden brown. Cool on a wire rack.


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