Tag Archives: baking

Homemade Soft Pretzels: Vegan, Of Course…

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It’s been such a reallyreally long time since I baked pretzels that I almost forgot how to shape them, but it all came back pretty quickly as soon as I started rolling.

Pretzels are so easy to make, it’s something everyone should try, especially now that it’s officially fall. I like them simply salted and plain or served with a vibrantly spicy mustard dipping sauce.

Easy Soft Pretzel Recipe

Ingredients

  • 2 and 1/4 teaspoons instant or active dry yeast (1 packet)
  • 1 Tablespoon brown or white sugar
  • 1 and 1/2 cups warm water, not too hot
  • 2 Tablespoons oil or melted vegan butter
  • 1 teaspoon salt
  • 3 and 3/4–4 cups all-purpose flour plus more as needed
  • coarse salt, for topping

Baking Soda Bath
(Some recipes use lye but I think that’s not healthy, so I never have tried it and wouldn’t recommend.)
In a large pot, add 1/2 cup baking soda to 9 cups water, stir, and bring to a boil.

Instructions

  1. Whisk the yeast and sugar into warm water.
  2. Cover and allow to sit for a few minutes.
  3. Whisk in the oil and/or vegan butter and salt.
  4. Add 3 cups of flour.
  5. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined.
  6. Add 3/4 cup more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more flour, one tablespoon at a time.
  7. Knead the dough. Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Don’t add more flour than you need because you don’t want a dry dough.
  8. Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes or longer.
  9. This is a good time to start the water + baking soda boiling.
  10. Preheat oven to 400° degrees.
  11. Line two baking sheets with parchment paper or silicone baking mats. If using parchment paper, coat with nonstick spray.
  12. With a sharp knife, cut dough into twelve equal balls.
  13. Roll the dough into a 20–22-inch rope.
  14. To shape a classic pretzel, roll dough into a long rope, form it into a U-shape with the ends pointing away, then cross the ends over each other twice and bring them down to the bottom of the U, pressing to seal.
  15. There are lots of great YouTube videos that explain in detail how to shape pretzels if you need help.
  16. When the baking soda water has come to a rolling boil, drop 1–2 pretzels in for 20–30 seconds. Any longer than that and your pretzels will have a GROSS metallic taste.
  17. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle the top with coarse sea salt. Repeat with remaining pretzels.
  18. If you want, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
  19. Bake for 12–15 minutes or until dark golden brown.

I used my stand mixer to knead, placed in another bowl, let rise for about 30 minutes, and cut into 12 equal balls.

Roll to about 22 inches. This is the fun part.

eatlittlebird.com

Not perfectly shaped, but it doesn’t really matter as long as they taste good.

Drop into the boiling baking soda water for only 20-30 seconds. The water isn’t dark gray, not sure why the photo shows that color.

Bake 15 minutes or so depending on your stove.

They won’t win any awards for beauty but they were DELICIOUS.

Tip: Don’t forget to put the salt on before you bake or it won’t stick.

It’s A Tofu Miracle!

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Yes, an actual tofu miracle!

Tofu Tip: Save tofu water; do NOT discard it!

Photo from Pinterest

Tofu water can be used to water plants, add to compost, or as a substitute for aquafaba or other liquids in recipes. 

My mind is completely blown. I’ve drained tofu water ever since I started eating it, and that’s been a long long time.

Truthfully, I never thought it was anything but messy and annoying. Now I’ll save every single drop and tonight, I’ll try a DIY Tofu Facial.

Here’s what I learned: tofu water contains beneficial nutrients like protein, fat, carbohydrates, and minerals (N, P, K) which fertilize plants and promote growth. You can also drink it, use it in soups, or even for DIY facials due to its soothing properties. 

Some things you can do with tofu water:

  • Plant Fertilizer: Pour it onto your houseplants or in your garden to provide nutrients and help them grow. 
  • Compost Additive: The liquid can be added to a compost heap to enhance the organic material and nutrient content. 
  • Aquafaba Substitute: Use it in recipes that call for aquafaba (the liquid from canned chickpeas) as a vegan alternative for binding ingredients in sweets or savory dishes. 
  • Cooking Liquid: Incorporate it into dishes like soups or stocks, especially if the liquid has been reduced to a thicker consistency. 
  • Baking: Add it to the overall liquids.
  • Beverage: Some people boil tofu water with flavorings like vanilla almond milk, stevia, or cocoa for a nutritious drink. 
  • Smoothies: Add to blender with juices, plant milks.
  • Facials: Tofu water contains compounds that can have soothing and calming effects on sensitive skin. 

Let me know if you tried any of those suggestions, or if you plan to!

“Why are you always in the kitchen?”

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These incredibly observant Angel Kids of mine are full of nonstop chat as they watch my every move with their laser focused eyes and brains, especially when they sit at the counter (their favorite spot), waiting to be served exactly like baby birds in a nest with their beaks open wide for mom to bring a freshly caught worm..

“Why are you always in the kitchen, Grandma?” “It’s like you have a force field around you and you’re stuck in there.” (He is SO funny.)

“Yeah, Grandma, you’re always in the kitchen!” Angel Girl has to offer her opinion, too. ALWAYS.

I stop chopping veggies or flipping pancakes or cutting the crust off another slice of bread (only for Angel Girl), and respond with a question,

“Why are you guys always hungry?”

Well, that made them think a bit, that’s for sure.

“Good point”, Angel Boy 2.0 sagely nods as he ponders what I meant by that, as he chews on a slice of apple.

Those kids LOVE apples as a pre-meal snack. Sometimes dipped in nut butter, but they’re perfectly satisfied with a bowl of sliced apples.

The key is to give each of them their own bowl or they’ll squabble about equal amounts. “Why does s/he have more than me?” Since I only birthed one child, I’m not used to this kind of sibling behavior. I actually find it incredibly annoying and to avoid listening to it, for me, separate bowls are the easiest solution.

They eat a lot, not junk food or snacks, but wholesome and dense nutrition. That’s what healthy kids do; eat, play, sleep. They’re exactly like puppies. Their growing bodies and brains demand it and I’m only too happy to oblige.

“Play with us, Grandma. We’ll even play Candyland just for you. Or Scrabble.” That’s quite the concession on their part, as they know those are my two favorite games.

“How about after you guys have this smoothie and ants on a log and a (lentil/oat/kale) muffin, we’ll play. How does that sound?”

Two curly heads nod in unison.

Eat, play, sleep.

******************************************************

Featured photo by Enchanted Seashells at Crystal Cove. Vintage kitchen, not mine.

Easy Crockpot Apple Butter Recipe 🍎

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Is there anything better than homemade apple butter?

Apple butter is not a single invention by one person, but rather a preservation method with roots in medieval Europe. It originated in Germany and the Netherlands, with monasteries in those areas using it to preserve their apple harvest. 

The Pennsylvania Dutch, who are actually of German origin, later brought the practice to North America, particularly to Pennsylvania, and it then spread throughout Appalachia and the American South. 

This is how they used to make apple butter! It was a slow, laborious process.

My mom and I made apple butter every year. We’d get a bushel of apples and spend a fun day working together.

Cooking apple butter typically takes eight to twelve hours in a slow cooker on low heat. This long, slow cooking process allows the apples to break down, caramelize, and develop the rich, sweet flavor characteristic of apple butter. 

Here’s my easy recipe. Even though it’s easy ingredient-wise, it’s going to take a long time for the apples to cook down, so be patient, otherwise, you’ll end up with a lot of applesauce.

Ingredients:

🍎 Apples, a lot of apples. I used the ones from my tree so I know they’re organic and free of any pesticides.

🍎 Cinnamon…I add a massive amount of cinnamon because that’s how we like it, so add as much or as little as your taste dictates.

🍎 Water

🍎 That’s all you need, except this time toward the end of cooking, I tasted the concoction and added two tablespoons of apple cider vinegar and three tablespoons of sugar because my apples were VERY tart. (ACV brings out the sweetness, too.)

First, core and cut the apples into medium size pieces or chop them smaller, whatever you feel like doing is fine. No need to peel.

I started the cooking process on the stovetop, rather than in the crockpot, because I had too many apples to fit and I needed to wait until they cooked down before transferring. This is when you add water, about 1/2 cup to one cup depending on the amount of apples you have.

Add cinnamon.

Cook over medium heat for about an hour, stirring ever so often so the bottom doesn’t burn. I used a potato masher to make sure the apples were all getting softened.

When it looks like applesauce, carefully spoon into a blender and zap until smooth.

After that, transfer it into the crock pot and cook on high for four hours. Stir every once in a while.

After that initial four hours, turn the crockpot on low for twelve hours to cook overnight. Keep the crockpot top cracked open or condensation will form and drip into the pot and make the apple butter too watery.

If you like it super smooth and creamy like we do, blend it one final time.

And this is the finished product, so good you’ll want to eat it with a spoon. It looks like chocolate, doesn’t it? YUM!

While it’s still warm, I store some in glass canning jars in the refrigerator to eat right away, and freeze the rest.

An Apple A Day🍎

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If an apple a day is supposed to keep us healthy, what can I do with all of these?

This is the first year I won the battle with rats and squirrels. I netted and secured the entire tree and picked the most abundant harvest yet.

I counted at least seventy apples and now I’m left with a busy day.

Photo by Enchanted Seashells

I’ll post the recipes later, but I plan to fire up the crockpot to cook and freeze applesauce, apple butter, and prep apple slices ready for pies. I’m feeling very much like Little House on the Prairie with this bounty. I am so proud of myself!

Photo by Enchanted Seashells

These apples were from one tree; there’s another tree on the upper garden with smaller apples but I’ll pick them today and add them to the crockpot, too.

The smell of apples + cinnamon is sooo therapeutic! 🍎

I Can Do Hard Things But Failed With Sourdough Starters Until Now

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I can do hard things but successfully birthing sourdough starter eluded me every single time.

This isn’t funny. One day I say I’m not giving up and the next day I want to toss it out (again) and NEVER try.

I gave myself an ultimatum to attempt it ONE MORE TIME and then give up forever.

Here’s what worked for me: I stopped going crazy following all the scientific recipes and stopped reading the voluminous numbers of posts and pages and websites and YouTube videos dedicated to creating the proper sourdough starter and did it my way, kind of haphazard and casual. I mean if people had been baking with sourdough starters for hundreds of years with zero technology, how difficult could it be?

I’m happy to report that my efforts finally worked. I don’t have any pics of the starter because it’s really not impressive; just a blob of a bubbly and fermenting flour and water mixture.

The real beauty is the reward for my perseverance, I baked it in a standard loaf pan to make it easier to toast. It rose like a cloud and tastes absolutely perfect. Crusty and rustic with a soft, chewy, sour interior texture.

I don’t remember the recipe I followed but the only ingredients are flour, water, salt. It takes a very long rising time, the longer the better for more sour flavor. I let it rise for twelve hours, so it’s definitely not a quick bread, but worth the wait, trust me!

All I have to do now is continue to feed the starter I’ve saved in the refrigerator and I can have sourdough all the time.

Yay for tenacity!

Easy Vegan Chocolate Mug Cake

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This is such an easy recipe — just a few minutes mixing and cooking in the microwave.

Since I have zero impulse control when it comes to being able to STOP eating chocolate, and since I was literally dying for some chocolate cake, and knowing my propensity to eat the whole thing, I decided to try a recipe for a single serving microwave chocolate cake.

I choose one of my favorite Grandma mugs…

I have to confess that my very first mug cake was way more delicious than I anticipated! What a pleasant surprise! I will definitely make this again. But to be completely honest, those few bites weren’t quite enough to satisfy my cravings.

Ingredients:

  • 2 tablespoons all purpose flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon oil or melted vegan butter
  • 3 tablespoons plant based milk or half plant based milk and cold black coffee
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons dairy free chocolate chips (I didn’t have any in the pantry.)

Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Whisk to combine.
Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. If you have them, sprinkle the chocolate chips on top.
Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, but if you want it cooked more, microwave another 10-20 seconds. 
Serve immediately. 

Sweet Potato Brownies | VEGAN

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I make these so often, I can probably do it in my sleep. They are always requested by my son and DIL. The kids don’t eat chocolate, so it’s a grownup treat ONLY.

It’s SOOO easy and SOOO yummy.

Even if you’re not #vegan, don’t skip this recipe. I bet you’ll find it’s worth a try, especially if you love chocolate as much as I do.

It was so good, I’ve made it twice. The first time I used only five ingredients:

*Sweet potato, one cup cooked VERY SOFT and mashed
*Nut butter (I used almond), 1/2 cup
*Maple syrup, 1/3 cup
*Vanilla, one teaspoon
*Cocoa, 1/3 cup

Blend all ingredients by hand or in a food processor. Spread in a pie plate or small square baking dish.

Bake at 350 degrees for about twenty minutes. Let sit until completely cool.

If you have the time, the flavors are enhanced if it’s refrigerated or even frozen. I cut them into bite-sized pieces ‘cos it’s really rich.

You don’t actually NEED frosting, but who ever said no to more chocolate? Here’s my best baking hack for that…
https://enchantedseashells.com/2014/09/17/best-baking-hack-ever/

The results can be a bit dense; sometimes I add 1/4 cup all-purpose flour or buckwheat flour. It would also be easy to blend some oats for oat flour, so that’s definitely an option.

YUM. Delicious AND healthy!

P.S. This recipe isn’t overly sweet, so if you want to add more maple syrup or even a LITTLE sugar, go ahead. I thought it was perfect without any additional sweetener, but I’m a choco-holic.

“I’m going to invite you to my birthday party.”

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We’re drawing pictures at the dining room table. I’m not a very good artist and can really only draw butterflies and whales while my companion was creating something that could only be described as nothing I could identify (of course I’d never reveal that.)

She’s an extremely chatty and precociously verbal 3.5 year old, a nonstop talker from the moment she wakes up until the moment she closes her eyes, exactly like her big brother.

Honestly, they are both the most interesting people I know—of any age. I love to spend hours upon hours conversing with them about whatever is in their hearts and minds.

“Here you go. I drew this for you, Grandma!”

“Oh my, that is SO beautiful. Thank you!”

“Grandma, do you know what? I’m going to invite you to my birthday party.”

The way she said it was like a queen bestowing an honor upon one of her subjects. This upcoming birthday is the subject of many conversations. Turning four is a BIG deal.

“That’s awesome, Angel Girl! I accept your invitation. I will love to come to your party. Who else will you invite?”

“Some of my friends from preschool and my brother and that’s it.”

A couple minutes later…

“Can you make a unicorn cake, Grandma?”

“Hmmm, let me think. Yes, I believe I can, Are you sure that you’ll want a unicorn cake for your birthday?”

“Yes. I’m sure.”

“Well, you’re planning well in advance as your birthday isn’t for a few months. Do you think you might change your mind?”

“No, I won’t. I want a pink and purple unicorn cake.”

“You got it, a pink and purple unicorn, no problem. BUT if you change your mind, that’s OK, too.”

Why do I have a sneaking suspicion that my party invitation might somehow be connected to my ability to bake? Am I being cynical?

Upon reflection, if I could accomplish a decent job on her brother’s Pokemon Ball cake for his 7th birthday (and I did) I think I can attempt a unicorn cake for Angel Girl’s 4th year around the sun. It’s really just a horse shaped cake with an upside down ice cream cone in the center of its head, but don’t tell HER,

There’s nothing better than to be able to grant those kinds of wishes.

Sweet Harmony | Push-Fold-Turn

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“Push…fold…turn…”

It’s a mantra of sorts. Do you know what I’m talking about?

Picture Angel Girl wearing my Hello Kitty apron on the other side of the kitchen table, mirroring my movements and my mantra, “push, fold, turn…“

I toss a handful of bench flour on the silicone mat so the dough won’t stick, and hand her a portion of the cinnamon roll dough to start kneading.

“Like this, watch me. With this part of your hand, push…fold…turn.”

“Like this, Grandma?”

“That’s perfect. Let’s say it together.”

We work and speak in harmony…”Push, fold, turn. Push, fold, turn.”

“You can tell it’s ready because it feels smooth. How does your dough feel?”

“Super smooth, Grandma!”

“Awesome! Now we’ll let our dough rise and finish creating our yummy cinnamon rolls.”

“I can’t wait!”

“Neither can I, but we have to follow all the steps to make your Great Grandma Charlotte’s recipe exactly like she taught me.”

After the dough doubled in sized, both the Angels helped to roll it out, sprinkle with sugar and cinnamon, and they allowed me to complete the process.

One more proofing (no one was patient) and the sweet bread was finally ready to bake.

Dad and Mom came home JUST as they came out of the oven and we all gorged ourselves on more cinnamon rolls than we probably should have.

In case you’re wondering, we don’t ice our cinnamon rolls. We like them just like this.

Dad complimented me, “These are really the best you ever made!”

Do you know what the secret ingredient was?

I do.

It was the sweet, loving assistance of two curly haired angel kids.

Push, fold, turn…