Interesting Flours «

Kerrin's Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler . . . → Read More: Kerrin's Multigrain Chocolate Chip Cookies

Spelt Biscuits with Sage, Orange Zest, and Black Pepper

I have a new favorite baking product – and it is Spelt Flour. I’m not quite sure what it is about it, but everything I’ve baked with it just has a velvety, rich, full flavor that I am in love with. When using, I’ll typically replace one half of the white flour in a recipe with the spelt flour. I have been experimenting with it for awhile now in pie/tart crusts, scones, cookies and now…biscuits!

For this recipe, instead of using half spelt flour and half . . . → Read More: Spelt Biscuits with Sage, Orange Zest, and Black Pepper

FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make . . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

FFwD: Socca from Vieux Nice (with Red Onion & Cherries)

This week’s French Fridays with Dorie was Socca, which, believe it or not, I’ve made before. And because of that, I already had some Bob’s Red Mill Garbanzo Fava Flour. I know the Dorie recipe calls for Garbanzo Flour only, but since I had the mix I decided to go ahead and use it. It worked just fine.

I liked this socca version better than my previous attempt as it turned out much thinner and crispier. I made a half recipe and used two small pans. Also, because I need to . . . → Read More: FFwD: Socca from Vieux Nice (with Red Onion & Cherries)

Raspberry Olive Oil Spelt Scones

These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.

The original recipe for these . . . → Read More: Raspberry Olive Oil Spelt Scones

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Kerrin's Multigrain Chocolate Chip Cookies

Spelt Biscuits with Sage, Orange Zest, and Black Pepper

FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses

FFwD: Socca from Vieux Nice (with Red Onion & Cherries)

Raspberry Olive Oil Spelt Scones

Hello fall! Let’s bake!

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