top of page
Search

The Yummiest Oatmeal Raisin Cookies!

Here is my new favorite cookie recipe! I've made it like four times in the past 3 weeks!



ingredients:

2 cups quick oats

2 cups raisins

2 sticks unsalted butter

1 cup sugar

1 cup brown sugar

2 large eggs

1 tbsp vanilla

1 3/4 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt


instructions:

- in a medium saucepan, melt the butter. stir in oats and raisins, remove from heat, and let cool

- mix together eggs, sugar, brown sugar, and vanilla

- add flour, baking soda, cinnamon, and salt

- mix in the oat mixture

- scoop about ping pong size rounds and space at least 2in apart on baking sheet

- bake for 9-12 min





 
 
 

My Step-By-Step Sourdough Loaf Recipe!

Hey, everyone! Long time, no talk!



I finally got my sourdough starter to stay alive enough to start making bread! I made my first loaf at the beginning of March and have made about eight loaves since then. Here is my checklist that I made that I have been using for foolproof sourdough bread!


Note: this recipe makes two regular sourdough loaves.


Another note: feed your sourdough starter several hours ahead to make sure it's at peak when using it for this recipe. Sometimes my starter peaks at about 4-5 hours but other starters may take overnight.



Ingredients:

  • 200g active starter

  • 780g room temp. filtered water

  • 1060g flour (bread or all-purpose)

  • 20g salt


Instructions:

  • Mix 200g active starter with 780g water

  • Add in 1060g flour and 20g salt and mix until dough is shaggy

  • Cover for one hour

  • Stretch and fold 8 times

  • Cover for 30 minutes

  • Stretch and fold 8 times

  • Cover for 30 minutes

  • Stretch and fold 8 times

  • Cover for 5-8 hours

  • Pour dough onto floured surface and separate into two

  • Take the first half of the dough and press down into rectangle shape

  • Do envelope fold (thirds) and roll it up while tucking in the sides

  • Do several push and pulls to create tension on the dough

  • Flour basket or banneton and plop in the dough upside down

  • Take the second half of dough and press down into rectangle shape

  • Do envelope fold (thirds) and roll it up while tucking in the sides

  • Do several push and pulls to create tension on the dough

  • Flour basket or banneton and plop in the dough upside down

  • Cover both baskets and leave in fridge for at least 8 hours


At least eight hours later

  • Preheat oven to 450° F with covered, empty Dutch oven inside

  • Remove one of the baskets from fridge and plop upside down onto floured parchment paper

  • Score the top of the dough

  • Remove Dutch oven from the oven with oven mitts and take off lid

  • Put the dough with parchment paper inside and cover

  • Bake for 30 minutes

  • Use oven mitts to remove lid and bake for 20 more minutes

  • Use oven mitts and remove from oven

  • Take out other basket from fridge and plop upside down onto floured parchment paper

  • Score the top of the dough

  • Put the dough with parchment paper inside the Dutch oven and cover

  • Bake for 30 minutes

  • Use oven mitts to remove lid and bake for 20 more minutes

  • Use oven mitts and remove from oven

  • Allow both loaves to cool for at least an hour before cutting


I know it seems like a lot of steps, but this is how I laid it out so that my ADD brain understands it, and so I don't miss any steps. Let me know if you try it or have any questions! Head to my TikTok or YouTube to watch some of my bread videos!




Here is a picture of my first sourdough loaf attempt vs my most recent loaf.




 
 
 

Baby Green Puffs


This is a great recipe that adds a little bit of veggies to baby's diet! Mine didn't like it the first time, but when I put it on the plate with other foods, he ate it right up!



Ingredients

1 Tbsp coconut oil

2 egg yolks

1 cup spinach or kale

1/2 cup applesauce

1/2 cup baby rice or oatmeal cereal

1 tsp baking powder


Instructions

  1. Preheat the oven to 350 F.

  2. Add all the ingredients to a food processer and blend until a smooth cream consistency.

  3. Use a pastry bag or just a regular Ziploc bag to create small dots on parchment paper, any size.

  4. Bake at 350F for 10 minutes and then drop the temperature to 250F and bake for 30 more minutes until crisp.

  5. Store in airtight container for up to a week.

 
 
 
  • Twitter
  • Pinterest
bottom of page