This post is brought to you by Dannon Activia Harvest Picks.
Sunday mornings are for sleeping in and eating brunch. It is the only day of the week where our family isn’t rushing to a basketball game or swim meet. Instead, everyone wakes up when they feel like it and eventually we all congregate in the kitchen. The kids and my husband look forward to a warm hot breakfast where we can sit down and enjoy a family meal at a leisurely pace. It is a nice change to most mornings when we are all trying to get out the door to get the girls to school on time.
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I missed the the No-Knead bread phenomena in 2006 when Mark Bittman posted Jim Lahey’s recipe for No-Knead Bread in the New York Times. Lahey’s ridiculously easy method for mixing bread dough and his method for baking it in a pot went viral as people around the world discovered they could, too, bake beautiful crusty artisan rustic bread at home without the fuss. It wasn’t until a couple years ago I heard about No-Knead bread when my neighbor brought over a loaf and we ended up sharing slices of yummy white bread slathered in buter and jam.
When Sarah told me how easy it was to make bread at home I didn’t believe her. I thought she was joking because I believe in the saying, if it sounds too good to be true then it probably is. But it was gloriously true. And since then I have become a convert.
I’ve always hesitated to write about this bread because it’s already been done. What left can be said about this bread? However, I’ve been baking two loaves every other day the last couple months and I thought it would be a great idea to share with you how I like to make this bread because it is faster and easier than Lahey’s original way of doing it.
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Mom is coming home today from being gone for one month -one month too long. She’s been in Spokane helping my younger sister, Grace, and her family adjust to the newest member of their family, sweet baby Emma. It’s funny, mom moves in with us and just when we get into a rhythm of sorts, she leaves us. Her absence was felt immediately and I was quickly reminded how much we appreciate all that she does for us. Her presence here makes the family environment so rich and wonderful. I’ve missed mom.
I spoke with my sister on the phone today and she is sad mom is leaving. I felt bad for her but would be lying if I didn’t tell you I am very relieved her plane will be landing in the next half hour. [click to continue…]
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My husband tells me that “it’s that time of the month” because I start baking with noticeable frequency, then devouring, lots of comfort food dishes. The other logical explanation would be that I could be pregnant, which is physically impossible. I don’t know what it is about the female body but like clock work, I go through this funky stage for a week in a half where all I want to eat is carbohydrates, chocolate, and drink coffee. Oh boy.
Well a couple months ago I guest posted on Etsy a recipe I came up with for savory scones made from roasted tomatoes, feta, and green onions. And wouldn’t you know it, today I was craving savory scones so I made them. I don’t know what it is about sav0ry scones that I love so much but let me tell you.. these scones are so good. Like eat almost three scones back to back, good. Like hide the rest of the scones in the cupboard to hold me over, good. Like don’t want to share with anyone and don’t care if it makes me look selfish, good. Light and fluffy, packed with flavor, and oh so pretty, these scones would be perfect to make this weekend or even for Mother’s Day.
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I know it’s not quite Christmas yet, but the Holiday spirit is with me. It’s been snowing in Seattle and you must understand, it’s rare to have a white Christmas and even more rare to have a white Thanksgiving. Our Thanksgiving day included Christmas music playing on the radio, driving through snow covered streets, and eating warm fluffy cinnamon rolls. Watching my nieces, nephews, Abbi, Mimi, and Eli light up as they bit into a cinnamon roll just made me so happy I was reminded why I love baking for my family so much. It’s moments like seeing my daughter lick the frosting off of her roll with her finger and laughing with delight that brings me joy. A joy which comes not from being a food blogger, but being a mom, wife, sister, and aunt.
I make no apologies for liking my dough to be pillowy and sweet. The cream cheese icing I top them off with completes the cinnamon rolls in the most perfect way. [click to continue…]
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