Homemade Bagels

This past weekend I attempted to make homemade bagels. I have to say, for my first try, they taste great! I was expecting them to be a lot harder to make. I stuck with plain to make sure the actual bagel tasted good before I ventured off and started messing with flavors and toppings. But, next time I will definitely be experimenting with cinnamon raisin! Anyway, here is the recipe!

Ingredients:

For the Bagels:

1 1/4 c. Water
4 1/2 c. Bread Flour
3 TBS White Sugar
1 tsp Salt
2 TBS Vegetable Oil
1 TBS Instant Yeast
4 Quarts Water
1 c. Honey (optional)

For the Toppings:

2 TBS Poppy Seeds (optional)
2 TBS Sesame Seeds (optional)
1 TBS Coarse Salt (optional)
2 TBS Dried Onion Flakes (optional)


Directions:

1. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
6. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
7. Source - All Recipes

Seven Layer Salad

Seven Layer Salad with Creamy Salsa Vinaigrette

 

Ingredients:
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise

2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed 

1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) OR you could always substitute with fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped

 

Instructions:

To Make The Dressing

1. Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).

To Assemble The Salad

1. General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
2. In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
3. Sprinkle herbs over the cherry tomatoes.
4. If you're not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
5. Serve the creamy salsa vinaigrette dressing on the side.

 

 

Source - SoupAddict

S'mores Cookie Cake

This has been a hit at all of our summer parties and I'm definitely glad I got the recipe from my friend! It is the perfect way to serve s'mores to the masses and it is so simple to make!

Ingredients
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18oz)
4 1/2 cup mini marshmallows

Directions
1. Heat the oven to 375F. In a large bowl, stir together the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms. Press into an ungreased 13x9-inch pan.
2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips on. Allow to melt and spread the chocolate as evenly as possible across the cookie. Top with the marshmallows and broil in the oven for 1-2 minutes or until marshmallows are "toasted".

Chocolate Bomb Pudding Shots

Came across this recipe on Facebook one day and it is the PERFECT adult style pudding! I will definitely be making these a standard "dish" at our adult game nights (Cards Against Humanity, anyone?) Anyway, here's how to make them...

Ingredients:
small box of chocolate instant pudding
3/4 c Kahlua
3/4 c Coconut Rum
4oz Cool Whip (extra creamy preferred, but not required)

Directions:
Whisk Kahlua and Instant Pudding together until thick (about 1-2 minutes)

Once thickened, add rum and whisk until all lumps and clumps are gone.

Once smooth, whisk in Cool Whip.

Fill almost 3/4 of a 1oz plastic shot cup (or whatever you choose to put your shots in).

Cover and place in the freezer.

*It does take several hours to set, I usually set them overnight.
**Also, I recommend serving with spoons as it is more of a pudding consistency :)

For more great pudding shot recipes visit their Facebook page at: www.facebook.com/puddingshots1

Peep Update

It's hard to believe the peeps are almost 6 weeks old already. We finished building the extra run and mini coop and moved the meat chickens, Australorps and the hatchlings outside. Everyone is fully feathered except for our little guys, but they're nearly there. Everyone is enjoying the much larger space and this also introduces them to rest of the brood.

We have 3 more peeps that hatched on 4/10 and another dozen due any day now. Once those two hatches are feathered out, they'll be added with the rest of this years' peeps. I'm hoping that by the end of the summer everyone will be big enough to combine them with our brood. Not to mention that the run they are in now will hopefully be the home to some turkeys.

Is It Summer Yet?

Seeing this made me miss summer more than anything! I can't wait for flip flops, camp fires and of course...s'mores!!

Freebies!

I haven't posted any freebie deals in awhile and I spent entirely too long pre-reading half of these books before I sat down and finished this post. Just click the title to be redirected to Amazon. Remember, these were free at the time of posting BUT always check the price before clicking "Buy Now" to make sure it hasn’t returned to full price :)

Cheating On A Chicken Coop  | The Working Chicken | Green Cleaning: Nontoxic Homemade Recipes 

Soap Making: A Beginner's Guide  | Laundry Soap & Supplies | Natural Laundry Detergent