Tag Archives: Dough

day 80: crafty kiddos/ diy cloud dough (moon dough) with printable mason jar label/ easy and fun!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: bhg.com via Karie on Pinterest

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Project: day 80: crafty kiddos/ diy cloud dough (moon dough) with printable mason jar label/ easy and fun!
Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, I wish I had tried this earlier, it was SO easy (plus the baby oil smells so good).
• What I would do differently: nothing, except make more! The girls had so much fun doing this today 🙂
• Items used: mason jar, scrapbook paper, sticker labels, flour (4 cups), baby-oil ( 1/2 cup)

Cloud-Dough inspiration:

http://www.jugglingwithkids.com/2011/11/cloud-dough.html

Free Printable labels:

http://www.bhg.com/decorating/storage/organization-basics/free-printable-storage-labels/#page=22

Until ipinterest tomorrow!
Karie J 🙂

day 39: baking away/ pear galette with apricot preserves, yum!

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MY TAKE:

FROM PINTEREST:

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Project: day 39: baking away/ pear galette with apricot preserves, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, it was super yummy, and very easy (especially using a pre-made crust)!
• What I would do differently: nothing! The only thing we changed from the original was to use pre-made crust dough)
• Items used: see recipe below from  Two Peas and their Pod ( http://www.twopeasandtheirpod.com/pear-galette/ )

Pear Galette
Yield: Serves 6-8 Cook Time: 45-50 minutes
ingredients:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 tablespoons apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 tablespoons turbinado sugar

directions:
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Brush the bottom of the dough with the apricot preserves. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.

4. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.

5. Bake the galette for 45-50 minutes, or until the pears are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

until ipinterest tomorrow!
Karie J 🙂

day 18: baking away/ Christmas sugar cookies, part 1

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MY TAKE:

 

FROM PINTEREST:

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  • Project: day 18: baking away/ Christmas sugar cookies, part 1 (part 2 will be coming in the next few days…the frosting!!!)
  • Difficulty rating (1=easiest, 5= way too hard!): 3
  • Would I do it again? yes, we tried the sugar cookies sans the frosting, and they really we’re SO yummy! They were not too sweet, just the right amount of chewiness, and oh so good!
  • What I would do differently: well, according to my husband, I do not use the rolling-pin correctly, so I’ll have to work on that technique, but hey that’s why I’m doing all this right? Trying to get better each and everyday!
  • Items used: American’s test Kitchen Recipe: http://www.americastestkitchen.com/recipes/detail.php?docid=26333
  • Makes 2 dozen cookies (we ended up with about 3)

    The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

    INGREDIENTS
    • 2 1/4cups (11 1/4 ounces) unbleached all-purpose flour
    • 1/2teaspoon baking soda
    • 1teaspoon baking powder
    • 1/2teaspoon table salt
    • 1 1/2cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling (we did not use the 1/3 cup for rolling since we will be frosting them)
    • 2ounces cream cheese , cut into 8 pieces
    • 6tablespoons (3/4 stick) unsalted butter , melted and still warm
    • 1/3cup vegetable oil
    • 1large egg
    • 1tablespoon milk
    • 2teaspoons vanilla extract
    INSTRUCTIONS
    • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
    • 2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
    • 3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
    • 4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature

until ipinterest tomorrow!

Karie J 🙂