Happy New Year

Happy New Year!

It has been a quiet day here.  I spent much of it in bed due to a head hurting so bad I could not sit up.  With sleep and ibuprofen, it finally receded but I do feel like I have been hit by a truck.  I think it was a way of my body saying I need to slow down a bit.  Not really surprised.  I do like to do things.

Today's evening has been picture shows, curry, and chocolate toasties.  I used the banana bread I made yesterday.  Most of the loaf is gone because my Beloved really likes it.  He says the texture is so good he cannot tell it is gluten free.

So what are chocolate toasties?  Basically toasted chocolate sandwiches.  I used the chocolate banana bread and  a chocolate ganache in the middle.  I used my toaster oven but you could use a panini pan.  They are very yummy.  I was thinking they might be very good with a peanut butter filling too.  One of those ways to get creative.

chocolate toasties

two slices chocolate banana bread

chocolate ganache ( I melt a bit of chocolate and mix in heavy cream)

Spread the chocolate ganache one one slice of the bread.  Cover with the other.  Toast in a toaster oven or a panini pan.  Enjoy.

This is one of those that I think you could take anyplace you wish.  Use your imagination.

chocolate banana bread

It is funny.  So many people say they are tired of sweets this time of year and I find that is just really not true.  We like a bit of sweet with our dinner or after.  I try to not to each too much of it or make it something with fruit because it hurts less but I still like sweets.

I just pcked up Small Plates and Sweet Treats by Aran Goyoaga from the library.  One of the food blogs I read highly recommended it, I think.  Or maybe it was npr.org.  I cannot remember.  This cookbook I am impressed with.  I may have to buy it.  There is a chocolate banana bread in it that looked very interesting.  Since I had 4 1/2 ripe bananas I needed using, I decided why not.  I, of course, changed the recipe to work with what I had on hand as well as the extra bananas.  This turned out very well.  I will make this again.  I may even try with the chocolate ganache between to make chocolate toasties.

chocolate banana bread

4 1/2 bananas, ripe, mashed with a fork

1/2 cup olive oil

1/2 cup sugar

3 eggs

2 teaspoons vanilla

1 cup sorghum flour

1/2 cup buckwheat flour

1/2 cup hazelnut flour

2 tablespoons arrowroot flour

1/4 cup cocoa (dutch processed preferably) 

1/2 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 375 degrees Fahrenheit.  Butter or oil a large loaf pan.

Mix the bananas, sugar, eggs, oil, and vanilla together.  Mix in the flours, cocoa, salt, and baking soda.  Pour into the prepared loaf ban.  Bake for 1 hour or until a knife inserted comes out clean.

I was amazed out how liquid this batter was and how nicely it baked up.  Even with my changes!

This was lovely straight out of the oven.  It was lovely whne it had cooled down.  I can see it lovely when it is toasted!  I have not used this combination of gluten free flours before and I will have to use them again.

lemon shortbread

I did try a new shortbread with the baking this year.  Lemon.  The only difference in how they look from the vanilla is that there is a brown caramel bit around the bottom.  But the flavor!  I am not the biggest lemon fan and I think these are pretty addictive.  I am writing this down so I am sure to have them again next year!

lemon shortbread

2 cups butter

1 cup sugar

juice and zest from 3 lemons

4 cups flour

sugar for dreging

Preheat oven to 350 degrees Fahrenheit.  Cream the butter and sugar together.  Mix in the lemon juice and zest.  Mix in the flour.  Take a small teaspoon and roll into a ball.  Dredge in sugar and place on a cookie sheet.

Bake for 15 minutes or until golden.

Just make sure to not eat them all at once.

lefse because it is that time of year

Myself and my trusty assistant decided we needed to make lefse.  We had had some at my parents over Thanksgiving.  My trusty assistant worked with my Dad then on perfecting the turning of lefse while my sister learned my Dad's newest techniques.  I just brought them home with me.

This is the second post about lefse I have done here.  My Dad perfect the recipe a lot.  He does that.  Tweak until it is right.  The porportions remind me a lot of gnocchi.  And lefse is just part of the holidays for me and why not share again!

lefse (newest porportions)

2 cups mashed potatoes made as if for eating but not with any skin, and they are cold

1 cup flour

more flour to roll in

sugar and butter to eat (unless you are at the Viking Soul Truck in Portland, OR)

Warm a griddle over low medium heat.

On a surface, put the 1 cup of flour.  Add the potatoes on top.  Knead all together.  This is a bit of an uggy mess but will all come together in the end.  The dough will behave better too if you can wait a half hour before starting to roll the dough out.

Take a 1/4 cup of dough ( my Dad made my sister actually measure.  How odd.  I just guess) and put on a well flour surface.  Roll out to a thin circle.  Transfer to the griddle and cook until there are brown spots on both sides.

I like these rolled up with butter spread over them and sugar sprinkled over.  Everyone has their own particular way though.

steel cut oats

My Beloved went to make oatmeal last week.  I got told the recipe is not here so I am rectifying that error.

I actually like steel cut oats the best.  They cook in a 1 to 4 ratio.  1 oat to 4 water or milk.  I have two favorite ways to make them.

steel cut oats in a thermos

1/2 cup oats

2 cups boiling water

1 pint thermos

Put the oats in the thermos.  Cover with water.  Seal the thermos.  Take out in the morning and reheat.

Now lets be honest, I really never measure the water, I just fill the thermos.  You will need to play with how much water works best for you.  You can make your oats very runny or very thick by just the amount of water you use.

steel cut oats in a pan

1 cup steel cut oats

4 cups water

Start this the night before.  In a deep pan with a lid, put the oats and water.  Bring to a boil.  Turn off the burner and cover.  Let sit overnight.  Reheat in the morning until they are hot enough for you.  If you wish, you can reheat in a cast iron skillet with some butter and you can have bits of crispies.

This is the really exciting part of today.

This Small Mister turned one today.

He is well loved and full of joy.  Happy Birthday!