Honey Wheat Bread

Honey Wheat Bread Recipe

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also)

Instructions:
1. Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!

This was bread was delicious! Simple recipe. The only problem I had, though, was that the time it took to rise was about twice as long as the recipe says. Not sure if I messed up somewhere. The blogger says she uses long loaf pans. I didn't know these things existed but I want some! Would make the bread easier to use for sandwiches and stuff since it would be shaped more like the bread at the store. 

Cheesy Rigatoni Bake

• 1 package (16 ounces) rigatoni or large tube pasta
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1/4 cup water
• 4 eggs, lightly beaten
• 2 cans (8 ounces each) tomato sauce
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese, divided

Directions

• Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each
• with half the Parmesan cheese.
• Bake casseroles, uncovered, at for 30-35 minutes or until a meat thermometer reads 160°.
• Yield: 2 casseroles (6 servings each).

This was a very interesting meal. It seemed weird that there were eggs in this. Not quite sure the purpose they served. But Brandon loved this. He gobbled it right up. I'm still on the fence about it. It was good but not a meal that I would crave. I felt like it needed Cheddar cheese in there somewhere. It's very kid friendly, though. :)

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups grated zucchini

1 (11 oz) bag chocolate chips

Preheat oven to 350 degrees. Lightly grease cookie sheets.

In a large bowl, beat the butter and sugars until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. 

Drop large spoonfuls of dough onto cookie sheets. Bake 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

Delicious cookies!! Someone commented on these cookies from the original site and said to put the zucchini in the food processor, skin and all, and measure out what you need. I will try that next time! This is definitely a keeper!

Black Bean Brownies

• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup semisweet chocolate chips, divided
• 3 tablespoons canola oil
• 3 eggs
• 2/3 cup packed brown sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 
  

• Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
• Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out
• clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen.
• Nutritional Facts: 1 brownie equals 167 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 131 mg sodium,

I never thought I would ever make anything like this. It sounds so gross. But, honestly, I couldn't taste the beans at all! They tasted like brownies. The texture did throw me off a little bit and they did taste a little bitter to me and Sean. I've heard people suggest using milk chocolate chips to help the sweetness and I think I would do that next time. And maybe use part brown sugar and part white sugar. The kids LOVED these though. And that's what's most important. Trying to get more fiber into them. Yay!

Read more: http://www.tasteofhome.com/recipes/black-bean-brownies#ixzz3CUejLdS1