Chocolate Zucchini Cake

Dear Sis,

Aunt Angel recently brought chocolate zucchini cake during a sewing overnight with cousin Charity. William, Charlotte, and I enjoyed it so much we used our garden zucchini to make one of our own.

Chocolate Zucchini Cake

Cream together 1/2 c soft salted butter1/2 c avocado oil, and 1 3/4 c granulated sugar. Beat in 2 eggs, one at a time. Stir in 1/2 c plain yogurt1/4 c whole milk, and 1 t vanilla until smooth. Mix in 1/2 t each baking powder, cinnamon, and cloves, 1 t baking soda1/4 c cocoa powder, and 2 1/2 c unbleached all-purpose flour. Fold in 2 c grated zucchini. Pour into a greased and floured 9×13 inch baking pan. Sprinkle with 1 c milk chocolate chips. Bake at 325 degrees for 35-45 minutes. Serves 12.

This recipe includes my personal substitutions, but the original recipe from Aunt Angel is from The Hoosier Cookbook on page 194.

Love,

b

Homemade Challah

Dear Sis,

We recently signed up for PJ Library. The kids are enjoying the books that come each month and I enjoy sharing Jewish tradition with them with fun age appropriate stories and activities. Charlotte’s most recent board book had a recipe for Challah in the back and both the kids were eager to make it!

Baking Challah in Bulk Batches

Having fresh challah on hand for shabbat and holidays can be as easy as pulling it out of the freezer early in the day. This recipe makes 6 traditional loaves or 12 mini loaves for smaller families who don’t need a full loaf for a single meal. Toppings and add-ins create variety. This time me made two sugar topped with chocolate chips added, two loaves cinnamon sugar topped raisins added, and two loaves topped with sesame seeds. 

Ingredients

  • 5 c + 1 T warm water, divided
  • 4 t dry active yeast
  • 1 c granulated sugar
  • 1 (5 lb. bag) unbleached bread flour
  • 4 eggs, divided
  • 1 avocado cup oil, divided
  • 2 T salt

Dough Preparation

  1. Dissolve yeast in 5 c warm water, in a large non-metal bowl. Stand until dissolved. Meanwhile, in another bowl whisk together 1/2 the flour and the salt. 
  2. Stir sugar into yeast mixture until dissolved. Stir in remaining flour, 3 eggs, and 1/2 c oil to make a pasty dough.
  3. Stir in 1 c salted flour at a time until too thick. Then knead in each addition until dough is smooth an elastic. Brush surface of dough with oil. Cover and rise 2 hours. 

Shaping Loaves

  1. Divide dough into loaf portions, 6 regular or 12 mini. Working with one loaf portion at a time, divide into 4-6 portions and roll out. I prefer 4 strands because it makes a narrow loaf that is perfect for my kids little hands:)
  2. If you wish to incorporate add-ins, press flatten the dough length a bit and arrange the raisins, milk chocolate chips, or other add-in in the center. Then fold the dough around the raisins and roll to seal and reshape into a rope. 
  3. Braid the loaf. Video tutorial: How to Braid Challah 
  4. Place loaves on parchment lined baking sheets, 2 loaves or 4 mini loaves per sheet. Brush with oil, cover, and rise 45 minutes.

Baking

  1. Preheat oven to 350 degrees Fahrenheit. Meanwhile, beat together an egg and 1 T warm water to make an egg wash.
  2. Brush each loaf with egg wash.
  3. If you wish to add toppings to your loaves, now is the time. We put sugar on our chocolate chip loaves, cinnamon sugar on our raisin loaves, and sesame seeds on our plain loaves.
  4. Bake 20-30 minutes. Baking time varies by loaf size. 

Freezing Loaves for Later Use

  1. Wrap warm loaves in foil. Place in freezer bag. Cool completely. Freeze for later.
  2. Thaw early in the day you intend to use the loaf. Serve challah at room temperature or reheat in foil covering to serve warm.

Shabbat Shalom!

Love,

b




Homemade Peppermint Yogurt Soap

Dear Sis,

This recipe was originally written in 2015 as three individual posts because the process is done over a span of several days. You pointed out that it would be easier for our visitors to have all the information in one place, so here goes:)

PART ONE

Supplies

  • Scale
  • Ice Cube Tray
  • Glass Liquid Measuring Cups
  • 2 High Side Stainless Bowls or Pots
  • 2 Long Handle Stainless or Plastic Spoons, preferable slotted
  • Digital Insta-Read Waterproof Thermometer
  • Immersion Blender
  • Rubber Spatula
  • Square Silicone Pan or Soaps Molds
  • Plastic Dishpan & Vinegar
  • pH testing strips

Ingredients

  • 4.5 oz distilled water
  • 4.5 oz whole milk yogurt
  • 9 oz coconut oil
  • 21 oz olive oil
  • 4.1 oz bead lye (sodium hydroxide)
  • 2 t peppermint oil

Safety

  • Hair Tied Back
  • Onion Googles
  • Long Sleeve Top
  • Rubber Gloves
  • Long Pants or Skirt
  • Apron
  • Socks & Closed Toe Shoes

Yogurt Soap Preparation

  1. Measure distilled water and whole milk yogurt.
  2. Whisk together water and yogurt.
  3. Pour into ice cube tray.
  4. Freeze.

Frozen




PART TWO

Step One – Measure Fats

Measure Fats

Place the 21 oz olive oil in the largest of the 2 High Sided Stainless bowls or pots. 

Measure 9 oz coconut oil in a microwave safe dish. Microwave until melted.

Step Two – Work Spaces

Lye Station

Lye Station

Place frozen yogurt/water cubes in the smaller of the 2 High Sided Stainless bowls or pots. Set out a thermometer, spoon, contained lye, and the googles, gloves, and apron. 

Blending Station

Blending Station

Set out measured fats, immersion blender, spatula, and mold.

Neutralizing Station

Nutralizing Station

Fill dishpan with warm water. Add a few splashes of vinegar.

Vinegar water solution neutralized lye. Use this water solution to wipe down surface and tool that may have come in contact with lye. 

Step Three – Measure Lye

Take care to pull back hair, dress in long sleeves, pants or a long skirt, with socks and closed-toe shoes, and put on apron, googles, and gloves.

Measure Lye

Gently spoon bead lye into dish to measure 4.1 oz.

Step Four – Dissolve Lye

Dissolve Lye

In a well ventilated area, pour lye into frozen yogurt cubes.

Stir continuously. Begin measuring temperature when cubes are nearly thawed.

Dissolve Lye

Continue stirring continuously, until temperature plateaus. It may take up to five minutes. Don’t jump the gun on this step, for as long as the temperature is rising, the lye is still dissolving. If you proceed too soon, there will be undissolved lye in your soap! You’re pH test will flop for sure. My batch plateaued at 70.3 degrees for a full minute and a half before I went on to the next step.

Step Five – Saponification

Saponification is the chemical process which occurs between the lye (base) and fats (acids), that results in soap.

Sadly, I wasn’t able to get photos for this step. I ran out of hands:( …but I’ll give more written details to compensate.

Combining Fats & Dissolved Lye

Pour melted coconut oil into olive oil. (All fats should now be in the larger of the 2 High Sided Stainless bowls or pots.) Pour dissolve lye into fats. Stir by hand a bit. Then add 2 t peppermint oil, if using.

Blending

Trade spoon for an immersion blender. Place the thermometer in the mixture again. As you blend the oil will loose its translucent quality. You may notice an ammonia like odor as you work. This odor is normal and harmless as long as you are working in a well ventilated area. The mixture will thicken, lighten in color, and become opaque. A low powered immersion blender’s motor will even change pitch as the mixture thickens. The thermometer will show another temperature spike as these changes occur, four degrees or so.

Pour into Mold

Mold

Pour saponified mixture into mold(s). Using a spatula to scrape the bowl or pot clean.

Place the molds in the refrigerator for 3 hours. Then remove to room temperature. The soap should be solid in about 12 hours.

Step Six – Clean up

Leave the goggles, gloves, and upon on until clean up is complete.

  1. All items that have lye or soap mixture on them, should be rubbed down with dish soap directly before rinsing well with hot water.
  2. Wipe down all work surfaces with vinegar solution.
  3. Wash gloves in hot soapy water, dip in vinegar solution, and towel dry hands before removing safely gear. 




STEP THREE

pH Testing

pH test

Moisten soaps surface with distilled water. Rub a pH test strip into the damp paste.

Safe soap is in the range of 7 to 10.

For a pH of 11 or 12, let soap sit a few more days and test again.

For readings above 12, only handle soap with gloves. Although pH will decrease over time, a pH of 12 or higher should be discarded.

Cutting

Cutting

I prefer a chefs knife, but a large pizza cutter or a cheese wire are also tools practical for cutting soap into bars. I cut my square mold 3×3, for a total of 9 bars.

Bars

Bars II

Curing

Curing

Curing means simply allowing the soap to dry out a spell. Place on a rack to increase air circulation in a location free of excessive humidity. Stand 1 month before using.

There is no harm in using uncured soap, it just gets gummy and disappears very quickly. It is well worth the wait!

Happy Soap Making!

Love,

b




Instant Pot Freezer Meals: Chicken Paprikas

Dear Sis,

I’m so glad I had this in the freezer during your visit. It can be an extra challenge to get dinner on the table in time when I have company. Its always nice to have a few freezer meals set aside for these hectic times:)

Chicken Paprikas

Serves 4-6

Prep Ingredients:

2 lb. chicken thighs cubed

1 onion, chopped

2 T paprika

2 T tomato paste

1 gal freezer bag

Serving Day Ingredients:

1 c chicken stock

1/2 c sour cream

8-12 oz egg noodles (prepared and buttered)


Prep Instructions:

  1. Date, label, and copy serving day instructions onto freezer bag with a permanent marker.
  2. Combine all ingredients in prepared freezer bag. Freeze for later use.

Serving Day Instructions:

  1. Add stock and freezer meal to instant pot.
  2. Pressure cook 8 minutes. Natural release 10 minutes. Quick release remaining pressure.
  3. Simmer to reduce sauce to desired thickness. Stir in sour cream.
  4. Serve over buttered noodles. 

Pairing Ideas: simple side salads and possibly fresh dinner rolls.


Back to the Instant Pot Freezer Meal Directory

Dinner is served!

Love,

b


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Perfect M&M Cookies

Dear Sis,

Josh baked some Pillsbury M&M cookies a few weeks ago and the kids have requested a repeat occurrence. Naturally, I need a homemade version:)

Perfect M&M Cookies

b
Course Dessert
Servings 5 dozen

Ingredients
  

  • 2 c unsalted butter, soft
  • 1 1/2 c dark brown sugar, packed
  • 1 1/2 c granulated sugar
  • 4 eggs
  • 4 t vanilla extract
  • 2 t baking soda
  • 2 t salt
  • 5 c unbleached flour
  • 1 c mini M&Ms
  • 1 c milk chocolate chips

Instructions
 

  • Preheat oven to 350.
  • Cream together butter and sugars. Beat in eggs, one at a time, vanilla, baking soda, and salt.
  • Stir in flour, 1/2 cup at a time. Fold in candy and chips.
  • Drop rounded tablespoonfuls of dough on ungreased sheets. Bake 9 minutes. Cool on pans until set. Transfer to wire racks to cool completely.
Keyword chocolate chip cookies, cookies, m&m cookies

Happy Cookie Munching!

Love,

b


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Perfect Peanut Butter Cookies

Dear Sis,

My old Cuisinart stand mixer of 10+ years finally bit the dust! After reading and watching numerous reviews, I decided to go with the Bosch. It offered the best work bowl size and motor wattage of any mixer I could find for home use. I briefly considered an industrial mixer but decided it would be too heavy…lol.

The new mixer arrived last week, but the plastic ring on the base of the stainless steal bowl chipped in shipping and we had to wait another week for the replacement to arrive. It arrived yesterday evening, so the kids were very eager to make cookies today!

We’ve made peanut butter cookies a few times in recent months, making changes each time until we achieved perfection:

Perfect Peanut Butter Cookies

Chewy, melt in your mouth cookies.
Course Dessert

Ingredients
  

  • 1 c dark brown sugar, packed
  • 1 c granulated sugar
  • 1 c creamy peanut butter
  • 1/2 c shortening
  • 1/2 c unsalted butter, soft
  • 2 eggs
  • 2 t vanilla extract
  • 2 t baking soda
  • 1/2 t salt
  • 2 1/4 c flour
  • 1 pkg Reeces peanut butter bking chips

Instructions
 

  • Preheat oven to 350.
  • Cream together sugars, peanut butter, shortening, and butter until light.
  • Beat in eggs, one at a time. Beat in vanilla extract. Stir in dry ingredients. Fold in peanut butter chips.
  • Drop spoonfuls of dough onto baking sheets. Bake 11 minutes. Cool on sheet until cookies set, then cool completely on wire racks.
  • Store air tight or freeze for later use.
Keyword peanut butter cookies, cookies

Happy Baking!

Love,

b


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Instant Pot Freezer Meals: Ginger Chicken and Broccoli

Dear Sis,

Today was a busy day! We did a full morning of homeschool, took a mid-day walk, introduced our mail order ants to their habitat, made dinner, and watch a family movie. This freezer meal took me about 5 minutes of active work time and Daddy did the clean up for me:)

Ginger Chicken and Broccoli

b
Instant Pot Freezer Meal
Course Main Course
Servings 4 servings

Ingredients
  

Preparation Ingredients

  • 2 (1 gal) freezer bags
  • 1 lb. boneless, skinless chicken thights, cubed
  • 1/4 c dark brown sugar
  • 2 T low sodium soy sauce
  • 2 T sesame oil
  • 1 T ginger paste
  • 1 T hoisin sauce
  • 1 T minced garlic
  • 1 (16 oz) pkg. frozen broccoli florettes

Serving Day Ingredients

  • 2 c rice, cook as usual
  • 1 c chicken stock
  • 2 T cornstarch, dissolved in 3 T water

Instructions
 

Preparation Instuctions

  • Date and lable a freezer bag. Place chicken and marinate ingredients in preapared bag. Press out air and seal. Place marinated chicken bag and package of frozen broccoli in second freezer bag. Press out air and seal. Freeze for later use.

Serving Day Instructions

  • Place chicken mixture and stock into pressure cooker pot. Seal and pressure cook 8 minutes. Natural release 10 minutes, quick release.
  • Using saute function, bring sauce to a boil. Stir in dissolved cornstarch until thickened. Stir in frozen broccoli until heated through. Serve over rice.

Instant Pot Freezer Meal Directory

Dinner is Served!

Other photos from our day:

Love,

b


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Classic Chicken and Dumplings

Dear Sis,

William’s very favorite dish at Cracker Barrel is Chicken and Dumplings. This week we made some at home with success. It’s a new family favorite!

Classic Chicken and Dumplings

b
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 c chicken stock
  • 1 lb. carrots, peeled and sliced
  • 1/2 t basil
  • 2 bay leaves
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1 rotissery chicken, shredded
  • 1 1/2 c frozen peas

Dumplings

  • 2 c flour
  • 3/4 c buttermilk
  • 1/4 c slated butter, melted
  • 1/2 t baking soda
  • 1/2 t salt

Instructions
 

  • Combine stock, carrots, and seasoning in a large stock pot. Bring to a boil.
  • Whisk dry dumpling ingredients together. Add wet ingredients and stir until combined. Roll dough out on a floured surface to less than a 1/4 inch thick. Cut into 2 inch squares with a pizza wheel. Toss a few dumplings at a time into boiling broth.
  • Boil 10-15 minutes until carrots are soft and dumplings are cooked. Stir in peas and serve.

Dinner is served!

Love,

b


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