Grissini with a Twist

Here we are in mid-May and this is already the third and last of the May Challenge breads to do in the MellowBakers group bake. And this one is way easy! With just a mix and knead of the dough then a one hour proofing the biggest concern here is: what to put IN the bread.

Grissini, as noted in a previous post Mambo Italiano, is the Italian term for bread sticks. Yep, plain ol’ bread sticks. Except not like the stuff you get in a box from the grocery store. Oh no. These are wonderful little invitations for creativity. Sure, you could make them just plain or with a little salt and sesame seed. But you’ve got your whole spice cupboard – and more – to toss into the mix here so why not get creative?

Now unlike other blog entries here, I sort of did this one very much on the spur of the moment so we’re going to miss the first couple of steps but you’ll probably not miss them this time around. Because these are SO EASY TO MAKE!

Continue reading “Grissini with a Twist”

Black Bean Soup (or Dip!)

Here’s a recipe found on RecipeZaar.com that we make somewhat regularly (and “we” here meaning Punkin specifically, I just get to taste test and blog it). It’s spicy, zippy and bursting with yum. The nifty thing about this is that the day it’s made, we eat it as a hearty soup. That takes care of 2 of the 6 serving amount made; the remainder goes into the fridge and becomes a really great dip for tortilla chips or raw dipping veggies over the next few days… if it manages to survive that long.

This recipe uses one whole fresh jalapeño, leaving out the seeds. It’s got a nice kick but since it’s only 1/6 of one pepper per serving, it isn’t deadly hot by any means. If you do like spicy hot foods, include the seed. If the idea of spicy food scares you a little, cut back on the amount or leave it out completely, although that does skip on part of this soup/dip’s appeal. The soup will still be delicious, just a lot more tame.

This recipe can easily be switched to a vegetarian one; see Note after the ingredients.

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Banana Bread: Fast, Easy and Deeee-licious!

I like banana bread. Or banana cake. Not sure how you tell the difference. But in any case, I went looking for a new recipe (I have blogged a recipe from TheFreshLoaf previously) just to see what was out there and ran across this one from baker and author David Lebovitz that looked pretty darn good. So I gave it a go and really liked it. So I thought I’d share the process for those of you who want a quick, warm-from-the-oven treat. It’s very simple and, I need to point out, really yummy.

Banana Bread,
from David Lebovitz
Makes one 9-inch (23 cm) cake, 12 servings

Be sure to use very ripe bananas: the skins should have black speckles on them and be soft to the touch.

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Recipe: Cranberry Pistachio Biscotti

HeadCranBiscottiThis is the recipe used in the companion Step-by-Step Biscotti Treats post.

With a festive mix of red cranberries and green pistachios, these make a tasty surprise any time of year but also a lovely winter holiday gift.

This recipe was derived from TheFreshLoaf.com as supplied by member MimiCT. Continue reading “Recipe: Cranberry Pistachio Biscotti”

Recipe: Cappuccino Biscotti

Head-CapBiscottiThis is the recipe used in the companion Step-by-Step Biscotti Treats post.

Coffee flavoured with added chocolate chips and spices, they make an interesting accompaniment to your breakfast cup o’ java.

This recipe was derived from TheFreshLoaf.com as supplied by member MimiCT. Continue reading “Recipe: Cappuccino Biscotti”