Monday, May 31, 2010
Friday, May 28, 2010
I use to make bagels quite frequently, before I had children. For some reason, after I had Camden, I'd decided that I couldn't possibly make bagels anymore, because I had a child to look after. A couple of days ago it dawned on me that I should whip up a batch, because really, they are a cinch to make (especially if you have a bread machine). It cracks me up sometimes, when I think of the things that I thought I couldn't accomplish when I had one child, because now I have two and I get twice as much done. Weird. Anyway, onto the recipe...
1 cup warm water 1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds, sesame seeds, Asiago cheese...whatever toppings you like!
Select the dough setting on your bread machine. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. When cycle is complete, let dough rest on a lightly floured surface. Cut dough into 12 equal pieces, flatten, and then form each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest on your lightly floured surface (such as a large cutting board or counter top) for 30 minutes.
Meanwhile, bring 3 quarts of water to a boil. Stir in 3 tablespoons of white sugar.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water, 3 or 4 at a time. Boil for 1 minute, turning half way through. Gently lift each bagel from the boiling water (I used a slotted spoon). Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
Note: If you're looking to make gargantuan-sized bagels, then maybe cut back to 9. If you divide the dough into 12 equal pieces, you will get small bagels.
Thursday, May 27, 2010
This past Tuesday was Camden's class picnic and Field Day, and we had such a nice afternoon with him. Steve had arranged to work from our local armory that day so that he could be there (he's good like that).
With his buddies, Ryan and Roman
Daddy, under the parachute
Griffin, getting in on the fun
Griffin displays his photography skills
With his wonderful teacher, Mrs. Lyter
Camden had a challenging and wonderful school year. I am so thankful for the incredible teachers at his school, and all that he learned. I can't believe my baby will be in the second grade in a few short months. It doesn't seem possible.
Tuesday, May 25, 2010
The boys received a lot of love and attention from their Papa, which, of course, they loved. My dad is such a gentle and patient man, and a wonderful grandfather. Camden and Griffin are very lucky boys.
Where did that warm weather go? Currently, we are freezing here in Idaho. I sure do wish it would warm back up!
Wednesday, May 05, 2010
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (I used canned blueberries - just drained them well, then sprinkled with 1-2 teaspoons of flour and tossed to coat)
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.