Berry Breakfast Bread on the New Site

berry breakfast bread

 

Thank you so much for your support as Try Anything Once has grown into an educational and healthier culinary experience.

I am so excited to announce a new “home” for Try Anything Once! You can see all the previous posts and photos at my new domain www.tryanythingonceculinary.com. I hope that you will bookmark that address and subscribe so you never miss a tasty morsel!

I have posted my first challenge today and I hope you will go over and take a peek over at Try Anything Once Culinary. Come on over and see what I put together to share with you and let me know if you would like a slice with coffee or tea.

A few changes to the design but it’s the same great food and safe place to learn and enjoy everything about food!

See you there!

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Delightful Mocha Truffles for your valentine!

mocha truffles

Happy Valentine’s Week!

Yes, it is already Valentine’s week!  It was just the holiday season and here we are already talking about chocolate recipes and ways to spoil your valentine!

Not only am I going to share our go-to mocha truffles recipe but I wanted to let you know that we are doing a live hangout today!  Tuesday Feb. 12 at 4:00pm PST/ 7:00pm EST.

We are going to show you how to make these decadently sinful and rich mocha truffles and we would love for you to come and visit!

Stop by and say hello!  You can go to our event page by clicking here.  We would love to have you there!

You can watch live from our events page and if you are early be sure to mention me in a comment and I would love to have you in our “peanut gallery” so you can talk to us live and get a front row seat. 🙂  You can comment during the hangout and ask questions, make comments or say hello.

mocha truffles for your valentine

Mocha Truffles

1 package of cream cheese 8 ounce, room temperature

4 tbsp. unsweetened cocoa powder

2 tbsp. instant coffee

2 tbsp. water

dark chocolate powder for rolling the truffles

mocha_truffles_ingredients

Mix cream cheese, coffee, 4 tbsp. cocoa powder and water until well blended.  It is recommended that you use a hand mixer, kitchen mixer or even a food processor to get the mixture a smooth consistency.  

mocha_truffles_mixing

Scrape bowl and mix until color is uniform.

Mixture will resemble a thick frosting and you will want to refrigerate for at least an hour until firm enough to shape.  Form into balls.  Roll truffles in dark chocolate powder and arrange on your choice of serving plate.   Keep refrigerated.  Number of truffles depend on the size that you make your truffles.

Monkey Bread recipe for your Super Bowl Sunday menu.

Monkey Bread recipe for your Super Bowl Sunday menu.

Thank you to everyone that supported us by watching our Monkey Bread hangout!  If you missed it you can watch it by clicking here.

I saw several really good hangouts last week for SuperBowlPlus!  Here are a few I highly recommend:

Cake Decorating:  Championship Chocolate Cupcakes

Pimento Cheese for SuperBowlPlus Week of Champions

Buffalo Chicken Wings for the SuperBowlPlus Week of Champions

There are a lot more great hangouts and you can see them by searching SuperBowlPlus on YouTube or in Google.  If I had more time I would share each of them with you, but for now this will have to do. 🙂

Monkey bread really is very simple to make and you can easily add it to your Super Bowl menu and even have a helper put it together for you. 🙂

Remember, when things don’t turn out like you planned you can always turn it into something absolutely delicious!

monkeybreadwaffles

Watch the video to see how this idea was born!  There is always a way to fix something and we are always trying something new in the Try Anything Once kitchen!

Monkey Bread demo 4pm PST/ 7pm EST for your dessert recipe on Super Bowl Sunday! #superbowlplus #weekofchampions

This is your official invitation to watch me do a live demo to show you how easy it is to make money bread and why you’ll want to add it to your Super Bowl menu!

This is part of SuperBowlPlus Week of Champions and I am so flattered to be a part of it!

Come and show your support at this live streaming hangout!  If you have a Gmail address you already have a Google+ account and you’ll just have to log into your email account and click HERE to watch me LIVE!  You can leave comments or questions on the event page and we will be responding during the demonstration.

Just click on the play button to start watching and refresh the page at the time it is scheduled to start so you can watch it.  You’ll be able to play this again on YouTube anytime you want to see it again. 🙂

Monkey Bread is great for your sweet tooth and so easy to add to your Super Bowl menu.

See you Friday February 1 at 4pm PST/ 7pm EST!

Chocolate layer cake and Google+ for SEO.

chocolate layer cake

By now I am sure at some point you’ve heard someone rave about how awesome Google+ is.  Now you can add me to the list of G+ fans.

I had a small lesson in Google+ and how it can increase visibility if you use it correctly…

I was doing some marketing research and I came across a photo and a post of a chocolate layer cake.  I commented on the thread and lusted after a piece of moist chocolate cake before I went along my merry way.

Two nights ago I needed a chocolate layer cake recipe and not just any ‘ole recipe I needed a GOOD ONE.  So I did what I always do…I Googled it.  And what do you think came up?

That G+ post that I commented on was right at the top of the search for chocolate layer cake.  I was surprised because it’s one thing to read how to use a marketing strategy and completely another to see it in action.  I saw it in action and it “clicked” for me.

I was reminded of the way this cake had tempted me nearly to the point of ransacking my pantry for all the things I would need to make it.  Seeing the post again I was reminded of my desire to taste this rich and decadent cake.  Before I made the cake I left another comment in the thread and made a mental note to tell you how powerful G+ has become.  And then there was baking!

chocolate_layer_cake_2

This chocolate layer cake was the most moist and rich that I have ever made from scratch.  And yes, I followed the recipe.  🙂

This is now our go-to chocolate layer cake recipe and the birthday boy absolutely loved it!

I didn’t use the frosting recipe that was posted with the cake because my other half doesn’t like peanut butter for some reason.  So I made a dark chocolate mocha frosting and some scratch-made whipped cream to adorn this prize-worthy cake.

Then the kids got ahold of it and attacked it with sprinkles and decorations, but it was still so springy and chocolatey that everyone had a piece.  Not a single person was “too full” for cake tonight!

chocolate_layer_cake_3

You can find the recipe for this chocolate layer cake here.

I thought I wasn’t going to post this week since my computer is being repaired but I’m glad that I am able to share this with you!  Both the chocolate layer cake and the wonder that is Google+.  Facebook, you are sooooo last year.

 

Guest post from Johan of Ziet’s Rambling’s

Guest post from Johan of Ziet’s Rambling’s

Hugs to you my friend and welcome to another guest post from a fellow blogger!  I would like to introduce Johan of Ziet’s Ramblings to you as he shares a post that I found interesting enough to put in queue for trying.

As you know I like to encourage people to step outside of his or her comfort zone.  That’s really how we learn and take steps outside of the routine.  Short of tossing people on a desserted island with a shoelace and a pocket knife, I figure this theme for a blog is more nurturing and realistic. 😀

Meet Johan of Ziet’s rambling’s!

I love Johan’s story of travel and food.  I feel as though I am getting a peek of his travel diary as I sit with him enjoying some tea and a snack.  I really enjoy his writing and corresponding photos.  His style and personable writing style have made him the first person to ever really inspire me to want to try and make a certain dish, but I don’t want to steal the show!  Enjoy getting to know Johan!

Bannock: Another Fallow Field of Fast Food?

This is another venture into, for me at least, an unkown field. This time it is yet another staple food, namely bread.

Bread comes in many forms, including the familiar sandwich loaf you buy from the supermarket.

There are round loaves, long loaves, pretzels, batards, boules and more. Check out the site of the American Culinary Federation for some extraordinary shapes.

The shapes are actually immaterial, but these breads are normally all baked in an oven.

Flat breads look like pancakes and are baked in a pan, not in an oven. Well, that is, except for your very familiar pizza, which is also a flat bread, but baked in an oven.

Flat breads like bannock look like pancakes and are baked in a pan.

Flat breads like bannock look like pancakes and are baked in a pan.

The next area of interest is whether the breads are made of leavened or unleavened dough. Leavened dough rises, whether by yeast, sourdough (wild yeast) or baking powder (baking soda). Beer also works to create bubbles that will expand before the dough sets into a loaf.

Scones are a fine example of a leavened dough using baking powder. Those little buttery cakes made from cake flour.

Well, a short search on Wikipedia for Bannock confirmed that these tea time delicacies served in the Old World with butter jam and cream have been quite well-known since ancient times. In fact, they are still cooked as standard bread in many countries even today.

We shall be concentrating on the version known as bannock. Bannock originates from Scotland, no less, and are quite well known in Canada. This bread is very easy to make and is quite useful fare as fast camp bread. For those of us with small children or grandchildren, this one is the way to go to keep these youngsters fruitfully occupied during holiday periods.

The basic batter is made with flour, salt, baking powder, butter, eggs and water. 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, 3 dessert spoons butter, two eggs and enough water to make a stiff batter or soft dough. Mix the dry ingredients thoroughly, then add the butter at room temperature. Rub the butter into the dry mix until the mixture goes crumbly, then add the beaten eggs and mix. Then add a little water and mix some more. Keep on adding a little water at a time and mixing until the dough is soft and not yet runny. If it goes runny, add a little flour.

There are many variations of bannock.

There are many variations of bannock.

That’s it. Spread the dough in a pan, bake on the hob until steam starts to come out, then pop it into the oven under the grill at a medium heat and bake for about ten to fifteen minutes until it goes a nice light brown on top. Voila, you have bannock.

In camp you bake this in a pan over the coals. When the bottom is done to your satisfaction, you stand the pan on it’s side next to the coals to bake the top. Medium to low heat is all that is required. Check out the video:

There are many variations. The Canadians add dried fruit and nuts to the basic mix, making for a nice wholesome and high energy bread. Very useful in a camp or on a long hike. The Scottish version started by adding oatmeal to the basic mix, which is what I did. Take care with the ratio of flour to oatmeal. You need a large amount of flour compared to the other ingredients, otherwise the bread will not rise much, as was my experience.

I also added sunflower seeds, pumpkin seeds and some raisins. Again, be careful not to overdo the extras, otherwise your loaf may not rise to the occasion!

These breads can also be made in a muffin pan as individual little breads, making sharing at home a little easier. However, for my money, we are working in an ancient realm of rustic breads and a pan baked version works fine. You break off pieces and eat as is, no butter or jam.

As with normal scones, these do not last long and goes dry rather quickly. But that should not pose a problem, given my experience of the taste!

I trust you will also have lots of fun making this bread, as I did.

Bon appetit!

Johan, don’t be surprised if you see me trying Bannock!  I really love seeing new things like this that I can try.  I have been baking yeast breads in the oven for the past few years and working on trying new recipes keeping very few as my go to recipes but I have only tried one flatbread and this one is next on my list.  The video is very helpful and when I serve my Bannock, I will remember to break it. 🙂

Please go visit Johan at Ziet’s Ramblings and you will be hooked!   Johan, you are welcome to guest post here anytime!  Thank you for coming and I hope you have a good rest of your week!

What is your favorite flatbread?

Whole Wheat Seed Bread Recipe

Whole Wheat Seed Bread

by Dionne Baldwin

whole wheat seed bread

Whole Wheat Seed Bread

I love to make bread. I’m not using that word lightly, I mean I really love to make bread. There is no specific guarantee with bread and you never know what sort of curveball is going to be ahead in a seemingly simple process. I wish someone had shared this recipe with me when I tried my first loaf. 🙂

Simple perfection & ideal for beginner bread baking.

The more I bake the more I know the feel of the dough and I have a clearer vision of what the end product will be. I have learned what not to do all in one era and I am proud to emerge more aware and more knowledgable than I was 10 years ago when I started my bread making adventures.

whole wheat seed bread

With my workload, it’s a miracle that I even remember that I used to love baking bread. I haven’t had much spare time and working dough has been the last thing on my mind, but when I saw Lora’s post about the Twelve Loaves January challenge, it really got my mind going.

My inner baker said, “Hey! Remember you used to bake every day! Maybe you should give this a try?”

I replied, “No way. I don’t have time and those challenges scare me. What if I miss one of the criteria and screw it up?!”

My inner baker gave me a disappointed look. “Coward.”

“Am not!” I said. And then I realized I was talking to myself…

soft and rich whole wheat seed bread

soft and rich whole wheat seed bread

I couldn’t get the challenge out of my head. Submitting Artisan Bread was out of the question because that’s pretty much all I’ve really raved about! And I’m sure you all are tired of seeing photo after photo of the same kind of bread.

I have been needing (or kneading) a really good whole wheat bread recipe. White flour is no bueno for our bodies and the whole wheat bread that we can buy in the store has ingredients that aren’t worth taking the time to research.

Every whole wheat recipe I have tried tastes doughy, lacking flavor and very unpleasant. The very example of why people cringe at the thought of a whole wheat bread.

I’m sure you know where this is going. Yes, I was able to come up with an extremely good whole wheat bread recipe.

My dad and I have a bread that we like that has all kinds of seeds in it and we love the taste, but it’s with white flour. That is what inspired this recipe adaptation and I was very impressed with the result. In the first try the flavor was spot on and absolutely brilliant!

The crust was soft and moist, not your typical whole wheat characteristic is it? The seeds rolled onto the outside of the bread give you a warning of the inside texture and you just can’t wait to try a slice, can you?

Although this adaptation turned out right on the first try (that never happens) I tried it multiple times before sharing this with you so I could be sure to give you a good recipe. This is my go to sandwich bread recipe and it can easily be made vegan, which will be my regular version.

The theme for the Twelve Loaves this month is: Clean Slate. Oddly whole wheat came to mind for digestive reasons but anywho…

Starting the year with simplicity to follow the holiday season is the intent and this easy to make bread looks beautiful, but it’s simplicity and goodness should be celebrated with a hot cup of coffee (or tea) and shared with your favorite person in this world. Thanks to Google Plus you can actually do this with someone even if they are in a different part of the world. 😀

Whole Wheat Seed Bread Recipe

adapted by Dionne Baldwin from the King Arthur Flour Whole Wheat Bread Recipe

1 cup lukewarm milk

2 1/2 tsp. active dry yeast

1/4 cup vegetable oil

1/4 cup honey

1/4 cup molasses

1/2 packet of instant coffee powder

1 1/4 tsp. salt, recommend Alaea Hawaiian sea salt

3 1/2 cups 100% whole wheat flour, I recommend King Arthur and no I was not paid to say that.

3 tbsp. sunflower seeds, plus extra for rolling on the outside

2 tbsp. flax seeds, plus extra for rolling on the outside

1 tbsp. poppy seeds, plus extra for rolling on the outside

In a large mixing bowl, add milk and yeast mixing briefly and let it sit for about 5 minutes. Then add salt, oil, honey, molasses, and coffee powder. Stir briefly to begin combining then add flour and seeds. Remember to save extra seeds for rolling the outside of the dough. 🙂 You can add different seeds and increase the amount depending on the texture you like.

Mix until combined and then knead for 10-15 minutes or until dough is smooth. Dough will be cohesive and slightly wet, but will hold together and easily form a ball when it is ready. It will likely not stick to your hands, if it does add a small amount of flour. Then form dough into one large ball.

You can knead this dough by hand, by mixer with a dough attachment or in your bread machine!

Then lightly oil a bowl and rub top of the dough, then place oiled side up and let it rise at least 2 hours. It will not double in size, but it will rise a noticable amount.

When you are ready, grease your bread pan with butter or oil and set aside. Take out dough ball and on a clean surface sprinkle your seeds. Form your ball into itself making a longer shape and then roll the dough in the seeds, pressing slightly to press the seeds into the outside of the dough. This will also allow you to form your dough into a longer shape to fit a similar shape to your bread pan. Repeat rolling process until you are satisfied with the amount of seeds that are stuck onto your bread.

Place in pan and let it sit for an hour or two until it has risen a significant amount. it will not double in size.

Preheat your oven to 350 degrees F and bake for 35 minutes or until you tap the end of the loaf and it sounds hollow and the top is nice and dark and golden brown. If the bread is not ready, leave it in for about another 5 minutes. You can temp your bread by thermometer and according to the recipe that inspired this loaf, a finished loaf will be at 190 degrees F when baked through.

When your bread is finished, immediately brush milk or melted butter atop the crust to keep it soft and even more delicious. Remove bread from the pan and allow to cool on a baking rack. Try to resist the urge to bite into it and allow it to cool fully before cutting and eating.

Enjoy!

I am very pleased with the results of this bread and I hope you enjoyed it too! Perhaps you will join this month for the January 2013 Twelve Loaves Challenge? You still have time!

What is your favorite kind of bread?