Crock Pot French Onion Soup // Video

A recipe! Better yet, a slow cooker recipe! This is a soup that we make relatively frequently. You know, when we get sick of all the Pumpkin Chili and Miso Split Pea Soup. It’s really simple. Really satisfying. Really tasty. And picky kids will give it a try if you pretend the onions are noodles. I share this tip from my own experience -- it works!

Yum.

Would make a great Super Bowl dish, don’t you think? (And I'm not trying to be cute. I genuinely, positively have NO IDEA who is playing this year. Guess I should quickly figure out my team allegiance before the kickoff.)

Here’s a video, and there’s a brief recipe below with some notes on bread baking, etc.



BTW: I am going to do a whole review on my Aroma Rice Cooker (plus it's a steamer AND slow cooker -- all in one!). I love it. I LOVE IT.

CROCK POT FRENCH ONION SOUP

What you’ll need . . . 

• 3 large onions, cut into circles
• 1/4 cup Earth Balance or butter (or some oil)
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 cup Fre alcohol-removed champagne (or cooking wine, beer, etc.)
• 8 cups vegetable stock
• Salt and pepper, to taste

Method . . . 

1. Combine onions with Earth Balance, sugar, and balsamic vinegar. Cook on high for one hour, stirring occasionally.
2. Then add in the flour and garlic powder. Let soak in a few minutes.
3. Add in the champagne, stock, salt, and pepper. Then cook for 6 hours on low. More if you have the time. (Note: I cooked mine between 4 and 6 hours on my Aroma cooker’s slow cook setting, which I assume is high -- worked really well).

My soup recipe is mostly riffed off Tyler Florence's French Onion Soup. Just lazier and vegan (yeah -- the soup itself is vegan, so you can try to top it with vegan cheese if you like!). Then all you need to do is make yourself some easy French Bread (I used THIS recipe), cut into smallish pieces, and plop it into the bowl.


Top everything with Swiss or Gruyere cheese.

Broil until browned and bubbly.


Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Pumpkin Fudge Microwave Muffin

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:

PUMPKIN FUDGE MICRO MUFFIN

What you’ll need . . .

• 3 tablespoons flour 
• 2 tablespoons rolled oats, uncooked
• 1 heaping tablespoon cocoa powder
• 1/4 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 2 tablespoons nondairy milk 
• 1 tablespoon peanut butter 
• 1/4 teaspoon baking powder 
• Pinch cinnamon 
• Pinch salt
• Handful chocolate chips

Method . . .

1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


Enjoy!

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

Read more...

Weekday Pancakes

I'd like to be the kind of person who thinks ahead. Reality is, I'm not. Stephen often (very sarcastically, of course) calls me "foresight Ashley" because there are so many instances when I just act before thinking. One classic example: Taking a shower when no towels are in the bathroom (or on the second floor, for that matter). I do that at least once a week and have to holler for Stephen to rescue me before the neighbors see something indecent.

At breakfast, I frequently let my appetite get ahead of me. Last week, in fact, I woke up craving a stack of fluffy pancakes. Couldn't get them out of my mind. With no time in the morning to follow a recipe, I figured cereal was a more likely bet. Then I thought about how, for a while, I had tried a seemingly fail-proof approach to keep this sort of thing from happening. I kept a container of dry homemade pancake mix on hand. But I haven't done that in at least a year.

So. I just tossed a couple ingredients into a bowl to see how it'd turn out. And . . . the resulting pancake was pretty fantastic.

To make quick vegan pancakes for two . . .

1 cup wheat flour + 1 tablespoon baking powder + pinch salt + 3/4 to 1 cup almond milk
Mix dry ingredients before adding wet.
Scoop heaping 1/4 cup amounts onto fry pan.
Enjoy.


I've fussed with pancake recipes in the past. This recipe? There's no way I can't remember it for life. Plus, a stack this simple satisfies me almost as well as more complicated varieties. To make them more interesting, all I'd do is add a handful of blueberries or chocolate chips. Maybe a dash of cinnamon or a splash of vanilla.

I thought it'd be nice to share this with you all on a Monday. You have four more days to try it out for yourself! Which leaves me wondering what quick and easy -- but interesting -- recipes do you routinely make for weekday breakfasts? I get caught in these loops of oatmeal blahs and cereal ehhhhs, if you know what I mean.

UNRELATED NOTE ABOUT TECHNICAL STUFF

Thank you, everyone, for your comments, especially on the sugar posts. I am s.l.o.w.l.y working my way through responding (I read every single thing you guys write to us -- but I get bogged down when I try to write back, it's hard to get uninterrupted time these days!), but I have a note about the site I wanted to bring to your attention. For whatever reason, sometimes DISQUS, our comment management system, doesn't load and the Blogger prompt comes up to let people leave comments. A few people end up leaving the sweetest comments using Blogger, but then I'm not able to see them on the site (I get them emailed to me) or respond because DISQUS then kicks in and covers them up, if this makes any sense.

Basically, if you've left a comment in Blogger and not DISQUS during the past that you don't see coming up (and/or I haven't responded) -- I'm not deleting or ignoring you. No, no, no. It's just the clunky nature of what I've set up and I'm sorry! I'm going to try and get it working better. Just know that your words mean the world to me!

That's it for now. Ada's just stopping by to say hi. Hi!


And over on Writing Chapter Three, I shared a video of ANOTHER baby A. No, we're not pregnant again (the title to the post confused a few readers -- oops!). As well, we're posting a Q and A post later in the week and are looking for your baby-related questions!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Common Flour Types: Demystified

Justine writes:

Hey, Ashley and Stephen! I'm getting ready to try your vegan challah recipe, and I guess before I start, I have a question: Do I need to use the two different flours you have in the recipe, or could I use all regular bread flour? I'm confused about all the different kinds and what they are used for. Thanks!"

Great question, Justine! We're definitely not experts, but through our baking adventures, we've become familiar with various types of flours and their "best" uses. We've come up with this quick guide to help you distinguish between the 5 kinds we use most often in our recipes . . .

• Wheat Pastry Flour is likely familiar to you all. We make a lot of cookies, cakes, brownies, and other dessert-y (and breakfast-y) items . . . and in most of those recipes we either totally or partially use the stuff. Wheat pastry flour is just a light form of whole wheat flour made -- here's that word again -- lighter for fluffier results. I like using wheat pastry flour instead of regular pastry (or white) flour because it add nutrition to baked goods. A slight heartiness, along with fiber, vitamins and minerals and other heart-healthy goodness.
• Wheat Flour is something we mostly use when baking bread. If we want to add all that goodness we listed above (instead of simple bulk that white bread flour provides), we mix in some wheat flour with unbleached bread flour. It adds extra texture, weight, and protein as well. Again, our use of this type is mostly for health reasons.
• Bread Flour is great for yeasted baked goods (like breads and pizza crusts, etc.), and though we very much like the health benefits of wheat (and even whole wheat bread flour), there's just something about the white stuff that has us coming back again and again. Bread flour has a high gluten content, which is essential to the bread baking process. Even if you're making a "wheat" bread a little unbleached will do your recipe some good -- it allows the yeast to rise to its highest.
• All-Purpose Flour is really just as the name suggests: it's for all purposes. It's a good type to have around in a pinch because you can use it for cookies, breads, and -- again -- pretty much anything if you need to (think thickening agent in sauces, soups, etc.). It's made from a blend of both high- and low-gluten flours . . . so if you use it to make, say, bread -- be prepared, because it won't necessarily be prize-winning (you're using a more general ingredient than a specific one, if that makes sense).
• Coconut Flour is something we use on occasion, mostly in cookies and other baked goods. Though we've also used it to thicken soups. It's gluten-free, which is attractive to those of you who have restricted diets, and is full of dietary fiber. We're trying to learn about using gluten-free flours in baking -- so if you're at all interested in guest posting on this topic, we'd like to find out more (just email us).

Bleached versus unbleached? Unbleached flour is not treated with any color changers (i.e. BAD stuff like peroxides, dioxides, and chlorine). It is more a cream color than bright white. Bleached flour has been treated with the "BAD stuff" and is as white as it can be. After the bleaching is done, it's also missing some of the nutrition it had in its original state. I could be wrong, but I think the primary reason flour is bleached is for aesthetics. We stick with unbleached whenever possible.

Our favorite flour brands are Bob's Red Mill (for Wheat Pastry and Coconut) and King Arthur (for everything else). What do we have on hand right now? A full bag of all-purpose flour, a small bag (half-used) of wheat pastry, an unopened bag of wheat flour, and 3/4 a full bag of unbleached bread flour.


We're constantly using different kinds -- so it's key to keep ourselves well stocked. Plus, it's way healthier and more satisfying to bake up bread at the beginning of the week than purchase boring store-bought varieties.

If you're looking to try your hand at some recipes, here are some of our favorites:

• Red Quinoa Bread
• Rosemary Salt Loaves
• No-Knead Chocolate Walnut Bread
• Vegan Challah
• Homemade Tortillas
• Spelt Cornbread
• No-Knead Tuscan Garlic Loaf
• Cinnamon Raisin Bread
• Homemade Bagels

What kind of flour do you use most often in the kitchen? We'd love to know if there are any regulars on your shelves that we may no have covered above (like spelt, rye, etc.). Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Red Quinoa Bread

Stephen and I are in love with red quinoa. We've been eating it with every meal -- and when we had the opportunity to get some more this weekend (we can't find it where we live, so we had to trek to Greenstar in Ithaca, NY) . . . we stocked up on it. Big time. In fact, we have so much, we hardly know what to do with it all.


But then I got the idea to make (protein-packed) bread with it. After all, we've been buying far less bread during our grocery trips -- we thought it might be nice to have some around for a change. You may wonder -- why RED quinoa versus white? There's really no different in the nutrition. It's just flavor. Red quinoa has an earthier flavor, I guess is the best way to describe it. So, if you're not a fan, just use your favorite of the two grains in the bread (there's also black quinoa, but I've never seen it in stores).


I also wanted to create a recipe that could use some of the premium agave nectar the kind folks at Xagave sent me to take for a spin. Though I didn't use it in a raw recipe, the agave is both raw and organic (produced at a temperature less than 118F). Now, I know we've had some discussions on the blog about whether or not agave is a good way to go. If you're interested in checking out more -- the "truth" about agave, check out this page for more information.


They even put a handy chart on their bottles with exchange information for cooking, baking, etc. -- as well as how many calories you're saving in the switch. I think that's kind of cool.


RED QUINOA BREAD

What you'll need . . .

• 1 cup raw quinoa (we used red quinoa, but any kind will do)
• 2 cups of water
• 1/2 cup raw walnuts, chopped
• 2 teaspoons active dry yeast
• 3/4 cup water, wrist temperature
• 1/3 cup agave nectar (again, we used Xagave)
• 1/4 cup sunflower oil (or canola)
• 2 tablespoons flax meal
• 3 tablespoons grainy mustard
• 2 cups unbleached white bread flour
• 1 cup whole wheat bread flour
• 1/2 teaspoon salt

Method . . .

1. In a medium saucepan, combine the 2 cups of water with the red quinoa. Cook over medium to high heat -- stirring as necessary -- for between 10 and 15 minutes. It's "done" when all the water is absorbed. Set aside to cool.
2. Whisk together your 3/4 cup warm water with the yeast (I did this in the bowl of an electric mixer). Let sit until frothy -- about 5 minutes.
3. Add the agave, oil, flax meal, and mustard to the yeast mixture and stir to combine.
4. Using a dough hook, stir in 1 cup of the unbleached white bread flour. Add the salt, too.
5. Now add the quinoa and walnuts. Continue stirring until well combined.
6. Now add the whole wheat bread flour and the other cup of the white bread flour. Continue mixing with your dough hook for about 5 minutes. You may wish to just knead yourself on a lightly floured work surface.
7. Dough is "ready" when it is smooth and elastic. So work in more flour if it's sticky. Add water if it's dry.
8. Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel for 2 hours -- until doubled in bulk.
9. Then oil a large loaf pan. Shape the dough into an oval, smoothing the top, and place inside the pan. Cover with your plastic wrap and let rise again for 1 hour.
10. Preheat the oven to 400 degrees F. Place a pie pan with an inch or so of water in it at the bottom of your oven when you're ready to place your loaf inside.
11. Bake for 30 minutes -- routinely checking to see if the top is browning too much -- and then cover with tin foil and bake for another 15 (or so) minutes until the loaf is done.
12. Let cool in pan for 10 minutes . . . and then remove to let cool completely on a wire rack.

Bread should stay fresh for up to 4 days if sealed in an air-tight container (we put ours in a freezer bag and popped it into the fridge. Top with anything you like. The mustard makes the bread better for more savory toppings -- and we absolutely heart this red pepper jelly (thanks for telling us about it, Nancy!).



Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

White-Whole Wheat Baguettes: Lessons from Martha

Well -- completely unintentionally -- it seems that this week, it's all about bread and time-consuming recipes on (never home)maker! I've been trying my hand at baking different kinds lately. How can I not share them all? This recipe is modified from one that appears in the Martha Stewart Baking Handbook. In typical Martha fashion, nothing is easy or fast about it.

Baguettes in 20 easy steps. Yeah, right? Well, bear with me. (It's not BARE with me, right? I'm not asking you all to disrobe . . .) It's fun! You'll need to first make a starter (and this recipe marks the first time I've had to do just that).

So, let's get starter-ed . . .

What you'll need . . .

• 1-1/2 scant cups of unbleached bread flour
• 3/4 cup plus 2 tablespoons warm water
• 1 envelope (1/4 ounce) active dry yeast

Method . . .

1. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients to form a thin batter.
2. Cover with plastic wrap and let stand at room temperature for 12 to 16 hours (mine was more like 24).
3. What results will have tripled in size, deflated, and have a "ripe, yeasty smell" (yum, right? hahaha).

For the dough:

What you'll need . . .

• 1-1/2 cups whole wheat bread flour, plus more for dusting
• 1/3 plus 2 tablespoons room temperature water
• 1-1/2 tablespoons coarse salt
• Vegetable oil (for bowl)
• Cornmeal for dusting

Method . . .

1. Add the flour, water, and salt to the starter. Attach the bowl to the mixer -- this time fitted with a dough hook -- and mix on low for 2 to 3 minutes.
2. Raise the speed to medium and beat until the dough is smooth and elastic (3 minutes more).
3. Turn dough onto a lightly floured work surface and gently knead for 1 minute.
4. Place dough in a large, lightly oiled bowl and cover with plastic wrap -- let rise about 1 hour.
5. Return dough to lightly floured work surface. Pat into an oval shape. Be careful when handling dough to be gently with it -- you want to keep any air or bubbles in tact.
6. Fold in the following way: Fold the bottom third up to the center, the top third down all the way, and the right and left sides in. Press down on the seal.
7. Gather dough and flip over -- seam side down -- and pat to dislodge any excess flour.
8. Return dough to mixing bowl and cover with oiled plastic wrap to rise for 1 hour.
9. Return the dough to a lightly floured work surface. Pat into a round this time and divide into two equal pieces.
10. With your hands, gently shape each piece into a rough oval. Again, avoid deflating any air pockets, you want to keep those.
11. Cover with plastic wrap and let rest undisturbed for half an hour.
12. Sprinkle a wooden peel with some coarse cornmeal (I used fine cornmeal and when I put it in the oven -- all hell broke loose, smoke everywhere!). Set one piece of dough on a floured work surface and press to flatten just slightly. Then fold in the same fashion as you did before. Then roll the to-be-baguette until it is approx 16 inches long.
13. Repeat with other piece of dough.
14. Place both to-be-baguettes on the peep, cover with plastic wrap and let sit for another 30 minutes (you're almost to the good part -- just hang in!!!).
15. While you wait, place a baking stone on the floor of your oven and preheat to 450 degrees F.
16. Use a sharp knife to slice four shallow slashes diagonally down each loaf. Then carefully slide each onto your baking stone -- maintaining their shape as much as possible.
17. Bake until golden brown (about 30 minutes). Transfer immediately to a cooling rack.

Are you still with me? Yeah. This recipe is LONG. And HARD. That's what she said. But, really, it's worth the effort -- after all, baking bakery-style bread is fun and gives a great feeling of accomplishment.

Now, I don't quite know what happened, but the bottom of my loaves burned badly. I'm almost 100% sure it was because I used fine cornmeal. So, don't make the same mistake I did. This baguette is best straight from the oven. Or the same day it's made. If you must save it for a rainy day, it'll last in the freezer (wrapped in tin foil or plastic wrap) for up to three weeks.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Gluten-Free Adventures: Pizza Crust

Emma asked us: "I'm a pizza lover myself, but recently found out that I might be wheat intolerant. Know of any good gluten-free pizza dough recipes?" Well, I certainly tried my best this weekend to create a gluten-free, wheat-free crust with items we already had in our kitchen (part of the whole budget-friendly part of this blog). I don't think I achieved the best results ever (tastes amazing, doesn't totally stick together) . . . but for improvisation, I think I earn an A-.

Let's take a closer look at what's inside . . .



All homemade and clockwise from left to right: Rice flour, cornmeal flour, flax meal (OK, that one wasn't ground by me), oat flour, and cashew flour. What I found when I started looking up gluten-free pizza crust recipes is that they all seem to have 1,000,000 types of flours in them. All of which I didn't own. So, I tried making my own with the base ingredients -- grinding them in our food processor. Some worked better than others.



For example, oat flour (above) is super simple to create and I use it in many items. I'm new to the whole gluten-free arena, but I've heard oats are an iffy subject. Can anyone fill me in on that? I did also read that some believe they're totally gluten-free, which is why I ultimately decided to include them in the recipe.



The rice "flour" on the other hand was much more difficult to create, and it never totally took a complete flour texture. It was more like cornmeal. And it also took a good 10 minutes to reduce to this grainy texture. I may have also lost some hearing in my left ear. Ouch.



The cornmeal (above, difference between flour and regular meal) did grind nicely into a powdery stuff with enough pulses (and I happened to have a gluten-free variety on hand from Bob's Red Mill).



As did the raw cashews. There are much easier ways to make these things, but instead of going to the grocery store and buying a whole new stock of flour . . . I'm pretty proud of the results.

Basically, to create the flours, I just took the raw ingredients and pulsed them in our food processor until they took on as many flour characteristics (powdery-ness, no lumps/bumps, etc.) as possible. This isn't the best way to perform this process, and I know there are mills for this sort of endeavor.

My friend Meg wrote an article about using a flour mill. Though her writeup features wheat flour and L'Equip VitaMill, I think it would also work on all the ingredients I include in this recipe.



What you'll need . . .

• 3/4 cup oat flour
• 1/2 cup cornmeal flour
• 1/4 cup rice flour
• 2 tablespoons flax meal
• 2 tablespoons raw cashew "flour"
• 1 teaspoon salt
• 1 package active dry yeast
• 1 teaspoon agave or honey
• 2 teaspoons olive oil
• 1-1/2 teaspoons cider vinegar
• 1/2 cup warm water (wrist temperature)
• Extra flour of any kind for dusting (I used the rice)

Method . . .

1. Grind all your flours ahead of time so they're ready. Then sift them all together with the salt and yeast granules.
2. Make an impression in the dry ingredients with your fist -- a hole where you'll put the wet ingredients.
3. Then pour the warm water into the hole, followed by the agave or honey, olive oil, and cider vinegar.
4. Mix for 4 minutes -- until fully combined.
5. Preheat oven to 400 degrees F.
6. Transfer to a clean work surface dusted with flour of your choice. Form into a ball, cut in half, and then transfer each to a piece of parchment.
7. Using a piece of plastic wrap on top, roll out the dough into a circular shape -- until thin. Repeat with next dough round.
8. Then bake -- without toppings -- for 5 minutes, until the dough has hardened. This is called parbaking. Repeat with other crust. Then continue on to your toppings. We put salsa as our tomato base, fresh mozzarella, some of our leftover cheese from the Vegetarian Juicy Lucy, black beans, and avocado (after baking).
9. Bake for another 7 to 10 minutes, until cheese is lightly browned.

Stephen and I both thought the crust was really good. But it was extremely easy to break apart. You can't pick up a piece of this pizza. You have to scoop it. It tastes quite good, but -- again -- the texture isn't quite "normal" . . . so I think I'll set out on another gluten-free pizza adventure sometime soon. I found a variety of recipes since this project that look more like "real" pizza crust.

So, here's my question to you all: What you're favorite gluten-free, wheat-free pizza crust recipe? The one that's most authentic?



Thanks to Emma for asking us this great question! If you have anything you want to know related to the content in this blog, just email us at neverhomemaker@gmail.com -- and we'll be happy to take a stab at answering for you! You also still have until this evening to enter our Martha Stewart's Cooking School cookbook giveaway. Just our little way of celebrating reaching 500 (and now 630) subscribers.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Three-Seed Crackers

Crackers. We've made 'em before, if you'll remember, the no-flour or yeast variety: Healthy Crackers full of couscous, oats, nuts, and spices. But these are healthy, too. And much more like what you traditionally think of when you crave the snack. Stephen ate most of them himself, so that should tell you just how good they really are!

This recipe is adapted from one that appears in Martha Stewart's Baking Handbook. We just kicked them up a notch -- took out the egg and parmesan -- and added flax meal, spelt, and sesame and poppy seeds (hence the three seed in the name). Delish!




What you'll need . . .

• 1 cup warm water
• 1 teaspoon active dry yeast
• 3 tablespoons olive oil
• 2 cups unbleached white whole wheat flour (or whole wheat)
• 1/2 cup flaxmeal
• 1/2 cup spelt flour
• 2 teaspoons coarse salt
• 2 teaspoons agave or honey
• 1/4 cup sesame seeds
• 2 tablespoons poppy seeds
• 1 teaspoon garlic powder
• More salt for sprinkling

Method . . . 

1. In the bowl of an electric mixer, stir together 1/4 cup of the warm water and yeast. Let stand for 5 minutes (until foamy).
2. Add the olive oil, flours, flax meal, salt, agave or honey, the garlic powder, sesame and poppy seeds, and the rest of the warm water. Attach to a mixer fitted with the paddle attachment and mix on low speed for 1 minute.
3. Switch to a dough hook, and mix on medium-low speed until dough is soft, but not tacky. 2 minutes. I found that I had to add another tablespoon of water because my dough was too dry. If you encounter this issue, too, add water slowly -- in 1 tablespoon amounts -- until you reach the soft, but not tacky consistency.
4. Transfer dough to a lightly floured work surface and knead for five minutes (I actually just kept mine in the bowl mixing with the dough hook for that part). Form into a ball, put in a bowl and cover with lightly oiled plastic wrap. Let sit for 10 minutes.
5. Refrigerate until well chilled (at least 1 hour) and line two baking sheets with parchment.
6. Preheat oven to 350 degrees F. Turn out dough onto a lightly floured work surface again. Divide into 16 equal parts (for huge crackers) or 32 (for small crackers).
7. Use a rolling pin to roll out the pieces until they are thin and then transfer those pieces of dough to the baking sheets. Brush lightly with water and then sprinkle with the extra coarse salt you have.
8. Bake for 15 to 20 minutes, rotating sheets halfway through, until crisp and golden. Cool on a wire rack. Repeat with remaining dough.
9. Crackers stay good in airtight container for up to 3 days.

If you like this recipe, you'll love the Martha Stewart's Cooking School cookbook. And you still have until tomorrow night to enter our giveaway for a chance to win! It's just our way to celebrating reaching 500 subscribers (that number is now closer to 630)!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Best-Ever Homemade Chocolate Glazed Donuts

Yet another favorite from the METHOD archives: You need not adjust your screen. What you're seeing is REAL. Homemade donuts -- perhaps one of the only creations better than homemade bagels! I made these puppies for my parents last year, and they turned out about as authentic as possible. So, I'm going to shut my mouth now and give ya'll the recipe.

(Yeah. It's a long one, but well worth the effort!)

What you'll need . . . (for the doughnut part -- inspired by this recipe)

• One 1/4-ounce package active dry yeast
• 2 tablespoons warm water (98 degrees)
• 3/4 cup warm soy milk (or milk)
• 2-1/2 tablespoons margarine or butter
• 1 egg
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2-3/4 cups all-purpose flour
• 3 cups vegetable or canola oil
• I also added a bit of food coloring for fun
  

Method . . .

1. In a medium bowl, dissolve the yeast in the warm water.
2. Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
6. Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
8. Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
9. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
10. Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
11. Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
12. Cool 5 minutes on paper towels.
    

CHOCOLATE GLAZE

What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)

• 5 1/3 tablespoons Earth Balance or butter
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water
• 1 cup semisweet chocolate chips
  

Method . . .

1. Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
2. Add the vanilla and hot water. Mix until smooth.
3. Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted.
4. Add to the plain glaze mixture. Blend until smooth.
5. When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Psssst: Welcome to neverhomemaker.com! Your surfing should be relatively unaffected, but if you aren't receiving updates in your favorite feed reader, you may want to re-subscribe.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...