10 Second S’Mores – Seriously

Aug 16

10 Second S’Mores  – Seriously

Well sometimes you just have to have one. It is easy but I had to just let you know. You can have a yummy S’more in 10 seconds (a little more if your microwave is old)

Kids can make ‘em easily too:

2 Graham Crackers

2 Large Marshmellos

Microwave for 10 seconds

Add 1/2 Hershey’s chocolate bar

eat

Seriously

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Flour Guide: Which Types To Use For Baking

Apr 04

Flour Guide: Which Types To Use For Baking

Posted: 03/30/2012 9:32 am by Huffington Post

Flours

At one time or another you’ve probably stood in the baking aisle of your supermarket in front of all the different flours wondering what they all are. All-purpose flour, bread flour, cake flour — they all have a specific purpose. Yes, their names do give you a clue as to what purpose they’re best for, but there’s more to know about these flours, specifically what makes one better for a recipe over another. You may be asking: Are cakes that much better when they’re made with cake flour? Does a yeast bread come out better with bread flour instead of all-purpose? To answer your questions, we’re giving you the low-down on flour.

You’ll notice that we talk about two different types of wheat in the descriptions below: hard and soft. The difference is in the protein content, with hard wheat having a higher level of protein than soft. Wheat is milled and processed in slightly varying ways to create the different flours, for example whole-wheat flour will be darker in color than all-purpose flour because it contains the whole kernel (the bran, germ and endosperm) rather than just the endosperm (the center of the wheat kernel).

All-Purpose Flour, a.k.a. plain flour, is a blend of hard and soft wheat with 10-12% protein. It’s available in bleached and unbleached versions. Bleached flour has been treated with an agent, like chlorine or peroxide, to whiten it and it’s also enriched to put back nutrients that were removed during processing. Unlike bleached flour, unbleached flour is naturally aged, contains all its nutrients and possesses a cream-colored tinge. Either type of all-purpose flour is great for all-purpose baking as the name suggests. Most recipes for pie doughs, cookies, quick breads, etc., will call for all-purpose flour.

Cake Flour is a very finely milled flour from soft wheat with a high starch content and low level of protein (at about 6-8%). It’s also bleached, which alters the structure of the starches and fats to make the flour more acidic. The acidity helps cakes rise instead of collapsing. The low protein content ensures cakes turn out tender and fluffy. Cake flour is excellent for baking cakes and other baked goods that have a high amount of sugar — try it in cupcakes, muffins and even cookies.

Pastry Flour is aslo milled from soft wheat and has a level of protein between all-purpose and cake flours (at about 8-10%). That medium level makes it great to use in recipes where you want a tender and crumbly pastry (too much protein would give you a hard pastry and too little protein would give you a brittle dough to deal with). Try pastry flour in recipes for biscuits, pie doughs, brownies, cookies and quick breads. Do not use it for making yeast breads.

Bread Flour is made from hard wheat with a high level of protein (at about 12-14%). This high level is great for bread baking, because when combined with water, the flour becomes elastic from gluten formation. This gives you the chewy texture you’re looking for in a good bread. Use this flour exclusively for yeast breads and pizzas.

Self-Rising Flour is a low-protein flour (similar in level to pastry flour) that has had salt and leavening (baking powder) added to it. Many Southern recipes call for self-rising flour. You’ll see it used in recipes for biscuits, quick breads, muffins and pancakes (these recipes will not require you to add more baking powder or salt). Do not use the flour for making yeast breads.


Whole-Wheat Flour is made from the entire kernel of hard red wheat, which gives it a darker brown color than white flour. It’s high in nutrients and dietary fiber. Whole-wheat flour is often used blended with all-purpose flour in recipes to lessen its strong wheat flavor. Try it in recipes for hearty and rustic breads.

White Whole-Wheat Flour is made from hard white wheat, which results in a paler color than regular whole-wheat flour. It has less of the strong wheat flavor. Use it blended with all-purpose flour in recipes to achieve heartier and healthier results than if you would use only all-purpose flour. Whole wheat and white whole-wheat have the same nutritional value.

Which types of flour do you keep stocked in your kitchen? Let us know below.

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Stop Wasting Food!!

Feb 01

Stop Wasting Food!!

 

Think it’s too much work to turn leftover veggies, fruit and random ingredients into something tasty? No way! With a little creativity, you can use these commonly trashed items and save yourself major dough
*Broccoli Stems-> Broccoli slaw: Shred the stems and mix with coleslaw dressing to change up your regular salad.

*Citrus Peels-> Make a habit of zesting citrus before you juice. To save zest, cover with water in an ice cube tray and freeze. To use, add to beverages to defrost or drain.
*Beet Greens-> Chop and blanch the greens. Roast the beets, then combine them with the greens and some soft goat cheese for a healthy, colorful salad.

*Mushroom Stems-> Finely chop and use to stretch ground beef.

*Parsley Stems-> Toss into a juicer, or add to simmering chicken broth. (Strain broth before using.)

*Wilted Carrots-> Refresh soft carrots in ice water for a few hours before eating.

*About-to-Expire Eggs-> If they’re just at their expiration date, hard-boil for a nutritious snack. Bonus: They’ll be easier to peel!

*Softening Fruit-> Freeze bananas to use in baked goods. If you have extra apples or pears, peel, core and cook until soft. Mix with jam and spread on toast for a breakfast treat.

*Fennel Fronds-> Use fennel fronds as you would dill—on top of salads, in soup or to flavor coleslaw.

*Limp Spinach or Arugula-> Blend past-their-prime greens with walnuts or pistachios, olive oil and garlic for a nontraditional pesto.

*Take-out Brown or White Rice-> Warm rice with cinnamon, brown sugar, milk and raisins for a soothing breakfast.

*Jarred Pasta Sauce-> Heat up and use as a dipping sauce for grilled cheese.

*Noodles-> Toss extra noodles (even with sauce) into a frittata.

*Ground Meat-> Sauté with onions and garlic, add it to jarred tomato sauce and try as a pizza topping. Or wrap well, label and freeze. When you’ve saved up 1 pound, make meatballs or meatloaf.

*Potatoes-> Stir mashed potatoes into soup to add body; chop boiled or roasted spuds and sauté for a breakfast hash.

 

From ALL YOU ARTICLE and Photo

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