Can you tell which are which? Of course you can!
The cookies in the back are regular chocolate chip cookies.
The four cookies in the front are made with white whole wheat flour.
It's the same recipe, just with white whole wheat flour.
I didn't show the kids the regular cookies so they had nothing to compare them to - and not
one kid noticed anything different in the whole wheat cookies.
The only very minor change I made to the recipe was adding a 1/4 cup of water to the batter
because the dough was not sticking together well with the whole wheat flour.
This is the recipe with the new flour and the water:
Preheat oven to 350 degrees.
Mix 1/2 cup brown sugar
1/2 cup white sugar
1/4 cup water
and 1/2 cup oil in the bowl of
a standing mixer.
Add in 1/2 tsp baking soda,
1 tsp salt
and 1 and 1/2 cups white whole wheat flour.
Stir in 1/2 cup chocolate chips.
Drop by tablespoonfull onto a greased cookie sheet and bake for 12-14 minutes.
Allow to cool and offer to children, smiling on the inside. If you smile too much on the outside, they might know something was up.
It's hard to believe that almost seven weeks has passed since Pesach, but
it's true - Shavuot is coming at the end of the week.
And in a bid to stay on top of things and not get bogged down with a
million things on Friday - the day before Shavuot - we made challah today.
We used the same recipe we always do, we just did some different shaping.
Here's the first one:
In case you can't tell (and don't feel bad, my big kids couldn't tell either*),
it's a Torah. It looks a lot more like a Torah before it was baked. I am really
feeling like my oven is lopsided, forcing doughs and batters to come out uneven
all the time. Nevertheless, the above was my attempt at a Torah...
And here's the other idea we had:
Cut out flower shaped pieces of challah dough and glue** them on to the
challah before baking. I used a very small cookie cutter for the flowers and
used tiny pieces of dough rolled into balls for the flower centers.
*It looks like a potato with his hands over his heads and a star on his shirt, mommy.
** egg wash.
You know how some days you have it all together and you go to the supermarket
and the fruit store, and you clean up and vacuum and not only do the laundry but
fold it too? Oh, and you go walking? And then there are days when you're still
in pajamas when it's time to pick up the kids from school. Yesterday was the good
kind of day. Wait, I shouldn't say good because that would mean that I think
staying in pajamas all day is bad - and I don't think that. I'll say that today
was a productive kind of day.
So productive in fact, that when I saw a sign in the fruit store announcing 3
containers of strawberries for $2.00, I grabbed a bunch. That sounded like a crazy
price - adnd it was. And here's why - upon close inspection, I noticed that the
strawberries were on their way out. Not bad, yet. Just not the freshest they could be.
But that was okay with me.
And why, you ask, would I want to take these strawberries home? I'll tll you.
I have been enjoying adding a cup of strawberries to my smoothie every morning and
so I have been looking longingly at the very expensive frozen fruit in the
supermarket. And standing there, I thought, hey, why not just freeze my own?
And so I did. And here we are, two hours later, with five pounds of
strawberries washed, dried and cut up, sitting in a freezer bag in the freezer,
just waiting for their turn to hop into a smoothie. Because is this not what you
are supposed to do with fruits and vegetables that are going bad and have not yet
been eaten? Of course it is! We don't waste food. If they were vegetables, I would
have roasted them. Or made soup. Fruit, apparently, we freeze.
I wonder what other fruits I can freeze.
We do this all the time now.
It feels like a lot of work with all the peeling and cleaning and chopping and whatnot, but yum, it's
so worth it. The kids love them and Josh has even been known to eat a stray roasted vegetable or two. But only when no one is looking. He wouldn't want me to think he actually likes them. Then I might make them for him all the time. Vegetables. All. The. Time. (gasp)
There are many different vegetables that can be roasted, but we usually go with these:
You can do peppers too - any color works. I threw them in for some prettiness in
this batch, but personally, I think cooked peppers are bad. Very very bad.
Anywho, add 2-3 tbps of olive oil and a small amount of salt and mix.
For some reason, asparagus seems to come out better when it's roasted alone. But don't feel bad for the asparagus, I kinda think they like to do their own thing.
Roast in a preheated 450 degree oven for 20 minutes. Shake the pan and keep roasting for another 5-10 minutes. Cool slightly and eat. Straight from the pan is okay.
To my fellow sisters-in-mommying,
Happy Mother's Day!
May your day be filled with
hugs, kisses and crumbs - homemade or otherwise!
Hard to believe it's been a whole year
since I wrote this letter last Mother's Day.
Time really does fly - treasure every moment and every smile.
Have a wonderful day!
I try to make challah for Shabbos every week - and I always braid my
challah using three strands. I've been playing around with a six-strand braid
lately, but the results are pretty pathetic. I need some more practice before I
One Friday afternoon I tried something even easier than a three-strand braid. Look:
Divide the same amount of dough you would use for one challah into eight or ten
pieces. Roll each piece into a ball and place them around the perimiter of a
greased circular pan. Put the last ball of dough or two in the center, brush with an
egg wash and bake exactly the same way you would a regular challah* - I bake mine
at 350 degrees for about 25 minutes.
My cousin makes her challah in a round pan like this every week - but she's
much braver than me. She sprinkles a different topping on each section of
challah. Some of the topping - sesame seeds, poppy seeds, garlic salt, chopped
onions, and I can't remember what else. Maybe chocolate chips? Eh, probably not,
but totally sounds like something my family would go for.
*If you noticed the aluminum foil key shaped thing in the challah, you're not wrong.
These were my challahs from the Shabbos after Pesach, when there is a custom to
bake schlissel challah.
Are you a Mom?
Of course you are,
your shirt is dirty :)