Hey Guys, I am really struggling to write posts right now. I want to post recipes using pantry ingredients but I realize as a food blogger and fairly adventurous eater, my pantry probably looks very different from yours.
So what kind of recipes would you like to see? What do you have on hand to make meals with? What kind of food related stuff would you like me to write about in this crazy time? How can I use this blog to serve you? If you have ideas or recipe requests please leave them in the comments.
Raisin Rye Muffins
Adapted From The Great Whole Grain Breads cookbook
1/2 cup rye flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 – 1/2 cup raisins or dried cranberries
1 1/2 tsp orange zest
1/2 tsp fennel seeds
1/2 tsp carraway seeds
1/4 tsp salt
1/3 cup buttermilk
2 1/2 TBS molasses
2 1/2 TBS canola oil
1 egg, beaten
Preheat oven to 400 degrees. In a medium bowl, combine the flours, baking powder, baking soda, raisins, orange zest, salt, caraway seeds and fennel seeds. In another bowl, combine the buttermilk, molasses, canola oil, and eggs, mix well. Pour liquid over the dry ingredients and stir just until moistened. Fill greased muffin cups 2/3 full. Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.
Well, Guys, I have made it through 8 days of training and my head hasn’t exploded, although it’s been close at times. Yesterday, I was almost in tears because I just couldn’t quite understand what I needed to do. It was the last thing I thought about before falling asleep and the first thing I thought about this morning. In training this morning, we worked through more examples and I got it fine. I have to remember to be patient with myself. No one has all the answers after 8 days of training.
Last Friday, the class was on the phones for the first time helping real people with real problems. It was scarey af to push the go button but once I did, it was fun. Did I have all the answers? No. Did I do everything right? No. Will I do better when we are on the phone this Friday? Yes.
They talk a lot about the opportunities for advancement at my new job. I have already decided if I get the opportunity I would like to be a trainer or coach. I loved to train at my old job and many of my trainees said I was good at it. I think I would like to be the person who is as encouraging to others as our coach, Kelly, was to me. Yesterday, when I was having trouble and feeling very discouraged, Kelly sat beside me and gave me some concentrated help. She walked me through steps I needed to solve the problem. She didn’t make me feel like I was dumb for not getting it. After lunch she gave me an extra resource to help me understand. Kelly is very aware of who is struggling in class and is there to help before she is asked. I want to be that person for others.
I think it’s funny that three weeks ago, when I was approaching my last day at my old job, I was having serious doubts about leaving, now I am thinking about my future at my new job. As hard as it was to leave my old job, I am more certain than ever it was the right decision.
These cookies are my new favorite. I love molasses and think it’s a shame it isn’t used more often in all kinds of recipes. I don’t usually frost them because the cookies are great without it. I just like to enjoy the molasses flavor without any distractions.
Cinnamon Frosted Molasses Cookies
From Betty Crocker Right Size Recipes Cookbook
1/2 cup packed brown sugar
6 TBS butter, softened
2 TBS molasses
1 egg white
1 cup plus 2 tablespoons all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2. tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
3/4 cup powdered sugar
2 TBS butter, softened
1/4 tsp cinnamon
2 1/2 to 3 1/2 tsp milk
Preheat the oven to 350 degrees. In a bowl, beat the brown sugar, butter, molasses and egg white until smooth. Add the rest of the ingredients and stir until combined. Shape the dough into 1 1/2 inch balls and place on a baking sheet. Leave about two inches between cookies. Bake for 11 -13 minutes or until just set and the cookies appear dry. Let cool on a rack for at least a half an hour. In a bowl, use a spoon to combine the powdered sugar, butter, and cinnamon. Add milk, a little at time until you have a smooth frosting. Frost your cookies.
About 5 years ago my best friend, Debby, lived with me for about 5 months. I never had had a roommate so there was some adjustment needed on both our parts. It didn’t take long to get into our groove.
One thing I loved to do for Debby was make muffins for breakfast … lunch…. dinner, whenever. We spent hours and hours talking about life, the universe and everything over those muffins. Debby’s favorite kind of muffin for me to make was Boston brown bread muffins.
When ever I make Boston brown bread I think of Debby and how lucky I am to have her in my life. She has seen me at my absolute highest highs and lowest low and still hangs around. She knows all about me and loves me anyway. In a world that takes offense at everything she listens to me and never makes a single judgment. Debby is my biggest cheerleader in all that I do and my biggest kick in the pants when I need it. I thank God everyday for bringing her into my life.
Baked Boston Brown Bread
1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 tsp salt
1/2 tsp plus 1/8 tsp baking soda
6 TBS molasses
1 cup buttermilk
Preheat the oven to 300 degrees. Spray a 5″ x 3″ loaf pan with non-stick cooking spray; set aside. Combine the flours, cornmeal, salt and baking soda in a large bowl. In a seperate bowl, combine the molasses and buttermilk until combined. Add the wet ingredients to the dry ingredients and stir until just moistened. This is a loose batter not a dough. Spoon the batter into the prepared pan. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes before removing the bread from the pan.