I have always dreamed that the first time I made gnocchi would be in my niece Colleen’s kitchen in Italy. I pictured us with flour all over our aprons, sipping a glass of fancy red wine. I’m not sure when that is going to happen (it’s still a dream of mine). The last few months certainly have been different; to say the least! Being in our homes, not being able to have “physical” contact with family or friends. These times have been trying, that’s for sure!!
I have been crossing a lot of baking and cooking “firsts” off my list. I’ve conquered sourdough bread, made mascarpone AND cream cheese….from scratch!! I’ve made homemade ravioli 3 times! It’s been down right “Little House on the Prairie” around here! Nightly walks after dinner with the hubby and morning workouts have helped to undo some of the damage (mental and physical…wink wink).
I finally made gnocchi today. I still plan on making it with Colleen someday. I just won’t be a rookie:).
I have to admit that I struggled a bit when I was rolling the gnocchi on the fork. I tried rolling them off the back of the fork. That didn’t work very well for me, so I turned the fork around and voila′, instant gnocchi!
I also didn’t have a potato ricer. Pushing the hot potatoes through a fine wire sieve with a large spoon (or plastic spatula) works well too!! No fancy gadgets needed:).
I had some 00 flour from those homemade ravioli I was telling you about, so I used it in this recipe. All-purpose flour would work just fine too.
Now, let’s get started!!
4 medium (approx. 900g)potatoes(I used Russet)
3 tablespoons olive oil
1large egg, room temperature
1cup 00 flour (120 grams) All-purpose flour can be used if you don’t have 00 flour
salt (for baking and seasoning)
Preheat oven to 425° F. Prepare potatoes. Thoroughly wash and dry the potatoes. Place on a parchment lined baking sheet. Poke the potatoes several time with a fork. Rub potatoes with olive oil and sprinkle on a generous amount of fine sea salt. This will help draw moisture out of the potatoes. You don’t want a lot of moisture as it will cause your gnocchi to be soggy. Place in oven and bake for 60-70 minutes, until a fork will easily pierce the center.
Remove from the oven and sit for 5 minutes. Cut the potatoes in half lengthwise and scoop out the center leaving the skins (maybe for baked skins or compost pile).
Using a fine strainer (or ricer), press the potatoes through the strainer while they are still hot. Do this using the back of a large spoon. Do a couple at a time. Be careful…those spuds are hot!!
Break your egg in small bowl and thoroughly whisk (use a fork or small whisk).
Pour over the top of the strained (or riced) potatoes. Sprinkle 1 cup of flour over the potatoes and egg.
Using a bench scraper, gently bring the dough together by folding from the outside and press together in the center until the dough comes together is no longer sticky. Gently knead just until mixture comes together. Sprinkle a bit more flour over top if needed. You don’t want to overwork the gluten in the flour. We want our gnocchi to be light and fluffy:).
Roll into a log shape (about 8″ long).
Cut the dough into thick slices (about an inch thick), and on a floured surface roll them out into ropes roughly 3/4 inch in diameter.
Cut each rope into 3/4″-1″ pieces.
Dip a fork into flour. Hold it in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the tines of the fork.
Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork. If it becomes sticky, coat your fingers with flour. At this point, refrigerate the gnocchi on a parchment covered baking sheet for several hours or you can freeze them. They can be cooked when they are frozen. The cooking time will be a little longer.
Drop gnocchi into a pot of boiling water (make sure to salt your water for more flavor) and cook until they float to the surface (about 2 minutes if refrigerated, if you are cooking them after freezing them, they will take a little longer to float to the top).
Once they rise to the top give them another 20 seconds before removing with a slotted spoon. Try not to stir while cooking as they are delicate and this can break them up.
Serve with any of your favorite pasta sauces or simply with brown butter. I made tomato pesto and grated a little parmesan on top. This is comfort food at its finest! I hope you make these amazing little pillows of deliciousness!! If you do, tag me Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:). Enjoy!!
I really enjoy sourdough bread. I was intimidated to make my own starter. I watched so many videos and read a LOT of tutorials. When my daughter’s friend offered me some discard I was very excited. When I started feeding it, I was so happy to see how well it responded! I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water. I was super excited to make my first loaf of sourdough bread. Check out my sourdough bread post. It really is very beginner friendly:).
I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”. And so it began. This recipe is inspired by Emilie at The Clever Carrot. Thanks Emilie!!
Make sure your starter has been fed as is active.
I like to do the drop test to see if “Van” is ready. Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!
I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.
This bread makes a delicious tuna sandwich. I made one for the hubs today for lunch. He was a very happy camper! I used fresh parsley from my herb garden and yummy lettuce from the garden. There is something so rewarding and satisfying about gardening and growing your own fruits and veggies. That being said, take a look at this delectable sandwich.
Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).
Please, please, please use a scale to measure your ingredients. I Can Not emphasize enough the importance of using a scale for baking. You will have consistency and your product will come out amazing every time!
Enough of the chit chat…let’s get started making your sourdough sandwich bread!!
4 cups all-purpose flour (500 grams)
4 tablespoons unsalted butter, (60 grams) softened and cut into cubes
1 tablespoon granulated sugar (12 grams)
1 1/2 teaspoons fine sea salt (9 grams)
1/4 cup active sourdough starter (60 grams)
1 cup + 2 tablespoons room temperature water (270 grams)
Mix the Dough:
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined. It should resemble crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes. This allows the gluten to relax.
After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed. The dough will feel soft and supple and not stick to your hands. If the dough is too sticky, add a dusting of flour.
Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.
Shape your dough:
In the morning, coat a 9×5-inch pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log (approximately 8″ x 15″). Tuck the ends underneath. Using a bench scraper, place the dough into the loaf pan seam side down.
Cover the dough with plastic wrap sprayed lightly with cooking spray. Let it rest at room temperature until it has risen to about 1″ above the rim of the pan. This takes about 2-4 hours depending on the temperature of your house.
Bake the dough:
Preheat oven to 375° F.
Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.
Remove bread from the oven and cool in pan for about 10 minutes. I like to brush a little melted butter on top while it’s very hot. Transfer to a wire rack to cool completely.
This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature. You can also slice the loaf and freeze it. Remove slices as needed. You can keep the bread in the freezer up to 60 days!
I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
I have been on the hunt for recipes that use sourdough discard. This stuff is so good! I refuse to “discard” it. It should be called “leftover sourdough starter that you can make delicious food with”…okay, I guess that name would be too long ;).
I’ve made pancakes and delicious crispy crackers to use some discard, but I think these are by far my favorite…YUM!!! My grandsons Seth and Kory love waffles. They would rather have waffles than pancakes any day. I can’t wait to make these delectable gems for them:)!
These waffles are so light and crispy. They are so easy to make too!!
1 cup flour (120 grams)
1/3 cup rolled oats (27 grams)
1 Tbsp. baking powder
1 Tbsp. coconut sugar (or granulated sugar)
1/2 tsp. salt
3 large eggs, beaten
1 cup sourdough starter discard (240 grams)
8 Tbsp. melted butter
1/2 cup whole milk (120 grams)
Preheat waffle iron.
Whisk the flour, rolled oats, baking powder, sugar and salt together in a large bowl.
Mix the eggs, sourdough starter, melted butter and milk together in a measuring cup (or bowl).
Add milk mixture to the flour mixture and whisk together until just combined. Batter will be thick.
Scoop the batter into the heated waffle iron.
Cook for 4-5 minutes or until your beeper or light goes off.
Repeat until the batter is all used up. This recipe made 4 large waffles with my waffle iron.
Serve waffle with whatever toppings you desire:). Enjoy!!
I hope you make these mouthwatering waffles and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
I have been making cheesecake for over 30 years. It’s one my son David’s favorite desserts. I have always put lemon juice and zest in my cheesecakes. On my visits to see him when he lived in California, I would pick lemons from his neighbor’s yard (with permission, of course!). Until I started using fresh lemons I would use bottled lemon juice. That is a last resort now!
When my husband brought home a bag of limes last week, I thought I would make a cheesecake swapping out the lemon for lime. Let me tell you, this tastes so good. The lime really brightens up and enhances the cream cheese, just like lemons:)! If you don’t already have a favorite cheesecake recipe, all you have to do is make this, and your problem will be solved! You’re welcome:)!!
Feel free to use lemons in place of the limes. Both are equally delicious!!
Graham Cracker Crust Ingredients:
9 graham crackers (one sleeve) finely crushed
6 tablespoons unsalted butter, melted (85 grams)
1/4 cup granulated sugar (50 grams)
1/4 teaspoon cinnamon
Pinch of sea salt
Preheat oven to 325° F. Wrap 8″-9″ springform pan with heavy aluminum foil and set aside.
Place graham crackers in a food processor (you can also do this in a plastic bag and a rolling pin). Pulse until crackers are finely ground.
Transfer to a bowl and add melted butter, sugar, cinnamon and salt. Stir until it comes together and resembles course sand.
Press crumb mixture into the bottom and about an inch up the side of the pan. I like to use a measuring cup to help with this process. Place pan with crust mixture in the oven and bake for 15 minutes, then remove and allow to slightly cool.
Ingredients for lime cheesecake:
5- 8oz. blocks cream cheese (1130 grams), softened to room temperature
1 1/2 cups granulated sugar (300 grams)
1/2 cup sour cream (110 grams), room temperature
5 large eggs, room temperature
1/2 cup lime juice (120 grams) -about 6 small limes
Zest of two small limes (about 2 teaspoons)
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Instructions for cheesecake:
Zest 2 limes and place in a small bowl until ready to use.
Juice enough limes to get 1/2 cup of juice. Set aside.
Place softened cream cheese and sugar in a large mixing bowl. Using the whisk attachment, mix on medium/high speed until smooth and creamy (about 3 minutes). Scrape sides and whisk when needed. This is a very important step to ensure your cheesecake is silky smooth (yummmm!).
Add eggs one at time, mixing after each addition.
Add sour cream, lime juice, vanilla extract and salt to cream cheese mixture. Remove whisk attachment and replace with paddle. Mix added ingredients until well combined. You don’t want to whip too much air into the batter. That could cause your cheesecake to crack in the baking process.
Fold lime zest into the batter with a rubber spatula. Making sure to scrape the bottom of the mixing bowl and distribute evenly.
Place springform pan in a large roasting pan. Place in oven and pour enough boiling water to come one inch up the side (be careful not to burn yourself in this process!).
Turn the oven temperature down to 300° F. and bake for one and a half hours. Cake will be slightly jiggly in the center. Turn oven off and leave cheesecake in the oven for another hour (prop oven door open with a wooden spoon).
After an hour, remove cheesecake from the oven and finish cooling on a rack (about 2 hours). Leave springform on the pan.
After the cheesecake has completely cooled. Cover and refrigerate overnight.
Remove from refrigerator when ready to serve. Run a small spatula around the sides of the pan to make sure it doesn’t stick to the springform.
Garnish with sweetened whipped cream*, lime zest and lime wedges (optional). Enjoy!!
*Whip one cup heavy whipping cream, 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar until it is the consistency for piping swirls on your cheesecake (or you can spoon it on, but piping swirls makes me feel fancy…wink wink).
This is sure to please any cheesecake lover out there. It might even make a believer out of non-loving cheesecake people (is there even such a thing?!!).
I hope you make this creamy and delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.
I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!
Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.
It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent. I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy. It took me a while to figure out that dough needed to be refrigerated.
Fast forward to around 8 years ago. After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite). He ate the cookie and innocently said, “I just like fresh cookies Mimi”. My heart sank just a little bit. He wasn’t saying he didn’t like my cookies, he just likes them “fresh”. I thought to myself, “I can do this”. I have been making “fresh” chocolate chip cookies ever since.
A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog. I had to get Seth’s approval for this new recipe I had come across. Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?). As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!! I was very excited! Thanks Sally!
I have been making these at least once a week (sometimes more) ever since. I make double batches and keep some frozen cookie dough in the freezer at all times. The dough can be baked in it’s frozen state at 350°F until golden brown. This takes around 15 minutes.
Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).
2 cups all-purpose flour (250 grams)
1/2 teaspoon fine salt
1 teaspoon baking soda
2 teaspoons cornstarch*
12 tablespoons unsalted butter (170 grams), room temperature
3/4 cup dark brown sugar (150 grams)
1/4 cup granulated sugar (50 grams)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 bag semi-sweet chocolate chips (340 grams)
Line 2 baking sheets with silicone pads or parchment paper.
In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!
Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer). Add brown and granulated sugars and cream for 2 more minutes.
Add egg and vanilla and mix until combined. Scrape sides of bowl and paddle as needed.
Add flour mixture and mix until combined. Add chocolate chips and mix until chips are incorporated.
Using a medium size scoop, Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies. My husband is usually in charge of this step. He is very precise and the cookies always come out very uniform in shape and size:). Thanks Babe!
Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown. Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes. Transfer to a cooling rack. Eat when warm, or “fresh”, with a tall glass of milk.
You can freeze the scooped dough on a baking sheet. Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags. The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.
I think making homemade bread is very gratifying. I used to make bread in my bread maker…a LOT! I mean, like once a week, a lot:).
I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious! Check out my post on this amazing bread Herb No Knead Dutch Oven Bread.
This brings me to this post on sourdough bread. I have been seeing so many posts on Instagram and YouTube videos about sourdough starters and bread. I knew it was something I wanted to make. Remember when I said I wanted to challenge myself in my baking this year? Well, sourdough bread, challenge accepted!
A few weeks ago my daughter asked me if I would like some sourdough starter. Her friend had some discard that she wanted to share with me. Thank you Emily Davis for sharing:).
I did my homework on sourdough starters. I was really getting all up in my head about feeding and discarding. I couldn’t believe I was “afraid” of this fermenting beast! I mean, making bread is supposed to be fun, right?!
After I received my starter I immediately put it in the refrigerator. There it sat for about a week. Every time I opened the refrigerator, there he was (I named him Van Dough), staring back at me. Taunting me. Mocking me. “It’s just fermenting yeast” I told myself. It’s like the fear I used to have about anything “yeast”.
I removed that starter from the refrigerator, and carefully followed the instructions that came with it. Discard all but 25 grams and then add 50 grams of all-purpose flour and 50 grams of water. There, that wasn’t so bad, was it? Nope!
I feed Van with King Arthur all-purpose flour and water that is filtered from my refrigerator. The first time I discarded and fed my starter, I left it on the counter and it more than doubled in size within a couple of hours. I use the rubber band technique to keep track of this process.
It was time to make my first loaf of sourdough bread.
1/2 cup sourdough starter (120 grams)
1 cup lukewarm water (240 grams) between 98°-105° F
2 tablespoons extra virgin olive oil (27 grams)
2 3/4 cups bread flour (377 grams)
1 1/2 teaspoons fine sea salt
Cooking spray or olive oil to grease bowl
Making the dough:
Make sure your starter is active by dropping a teaspoonful into a glass of water. If it floats, it’s ready to use. Not all bakers swear by this method, but it works for me.
In a large bowl mix your starter, water, and olive oil together.
Add the flour and salt and mix together by hand.
Form a ball of dough with your hand that cleans the bottom of the bowl.
Place the dough in a greased bowl and allow it to ferment. Cover with cling wrap and put it in a warm place for 12-18 hours. I like to make my dough the night before and let it proof overnight. This is called bulk fermentation (as explained by King Arthur Flour). Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. Thanks King Arthur Flour!
Remove the dough from the bowl and place it on the counter (lightly flour the surface if needed) and fold the dough over itself.
On a flourless surface, shape the dough into a ball by pushing the dough against the surface, pulling it towards you to make it round and smooth.
Place the dough in a proofing basket that has been generously dusted with flour. The dough seams should be facing you with the smooth side down.
Cover proofing basket with a tea towel or cloth cover.
Proof the dough for roughly 2 -2 ½ hours or until the bread has risen to almost double in size. Once the dough is well risen and feels almost lighter and not as heavy, it’s time to bake it off.
Place Dutch oven (with lid on) in cold oven. Preheat your oven to 450°F.
Gently turn the dough out onto a lightly floured parchment paper. If needed, you can carefully make it round again by pushing the seams underneath.
Score the bread on top with a sharp knife or scoring tool. You can get fancy with this (in time I will), but I just make a single score. This allows the steam to escape so your bread doesn’t burst while baking.
Turn down the oven to 400°F and gently place your bread into the preheated Dutch oven (be very careful!).
Bake for 30 minutes with the lid on. After 30 minutes remove the lid. The bread will have started to puff up and will be a light golden color.
Continue to bake for 20-30 minutes until your loaf is a dark golden brown. The smell that will be wafting through your house will be heavenly!
Cool the bread completely before cutting. Enjoy!!
I really hope you make this recipe. If you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures and hear some feedback!
When I was a little girl, my mom would buy Thomas’® English muffins. They weren’t something she bought all the time, so when they were in house, it was a treat.
I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly. I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.
Fast forward to the present. I still love English muffins. I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!). You won’t want or need to toast these amazing muffins. Eating them fresh and warm is the way to go!
My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!
In large bowl whisk flour, yeast and salt. Set aside.
In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should not be real hot!!
Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon. If the dough is too dry, add the remaining milk. The dough should be a little sticky and you should be able to form a shaggy ball.
Cover the bowl with plastic wrap and place in a warm area. The dough will sit for 12-18 hours (I usually start the dough the night before making them). This is the fermentation period and the reason you don’t have to knead the bread. This also gives the muffins all those “nooks and crannies”.
Place the dough on a floured surface.
Sprinkle a little flour on top. Cover with a linen towel and let rest for 10 minutes.
Roll the dough to about 3/4″ thick. Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick. The dough is a little sticky.
Using a 3″ round cutter, make 6-7 circles. Place a couple of inches apart on a baking sheet lined with parchment and dusted with corn meal (you can use flour if you don’t have corn meal). Cover with a towel and allow to rest for 45 minutes.
After 45 minutes the muffins will be a little puffy.
Heat a large non-stick pan over medium-medium/low heat. Gently place 3 muffins in the pan (being careful not to deflate them). Cover with a lid (this helps to steam them), and cook for 7-8 minutes. Remove the lid and turn the muffins over. Cook for another 3-4 minutes. The sides will be soft, but not sticky. Place on a cooling rack to cool.
I like to fork split my muffins.
Place on a plate and cover with a generous amount of butter and homemade strawberry jam. YUM!!!
I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones. I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream! I was contemplating starting my own from scratch. Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).
When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!). If you know me than you know I do not like to waste food. I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up. I like to get a bit more creative these days with ways to reinvent leftovers.
I love seeing all the inventive and delicious ways to use leftovers. My Instagram foodies and bloggers are very inspiring…Thanks guys!!
On my quest to use my sourdough discard, I came across this sourdough pancake recipe. As I was reading the comments I immediately knew I had to make these!
I have always enjoyed going out to breakfast. I think I actually enjoy it more than going out to dinner! I posted my go to pancake recipe a couple of weeks ago. Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.
This recipe is inspired by Tastes of Lizzy T. Thank you so much for sharing this wonderful recipe!!
Enjoy my friends!!
2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
1 cup sourdough starter (240 grams)
1 1/2 cups milk (370 grams)
1 large egg, beaten
2 tablespoons canola or olive oil (28 grams)
Whisk flour, sugar, baking power, baking soda and salt in a large bowl.
Add sourdough discard, milk, beaten egg and oil. Mix until combined.
Spray griddle with cooking spray or coat with butter. Heat griddle on medium heat.
Pour batter by 1/4 cupful on heated grill. Cook until pancakes start to bubble. Flip and continue process until pancakes are cooked through (about a minute).
These pancakes are so light and fluffy! The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!
You can get creative with toppings and fillings for these gems! I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!
I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!
I have always enjoyed coffee cake. There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake. The lemon juice and zest are a pleasant choice along with the plump blueberries . Don’t even get me started on the scrumptious streusel topping. That extra little crunch in every bite…oh dear! You need to make this! In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).
You could replace the blueberries with any fruit of your liking. Trust me, this coffee cake is delish:)!!
1 1/2 cups all-purpose flour (190 grams)
3/4 cup granulated sugar (150 grams)
4 tablespoons unsalted butter (57 grams), room temperature
Toss blueberries with a tablespoon of flour and set aside.
Zest one lemon. Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk. The milk will be added alternately with flour mixture.
Preheat oven to 350 degrees. Spray 8″ square pan with baking spray, set aside.
In a large bowl, cream butter and sugar on high speed for one minute. Scrape down sides of bowl and paddle. Add egg, lemon zest, and vanilla bean extract. Mix until fully combined.
In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk. Beginning and ending with flour mixture. Mixing just until combined.
Fold blueberries into batter and spread in prepared pan.
Combine all topping ingredients in a small bowl. Mix until crumbly. Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean. Place pan on cooling rack and cool completely. Store any leftovers in an airtight container. Enjoy!!
I hope you make this, and if you do, please tag me @goodeatsbymimi. I would love to see your photos:)!
This is such an easy dessert, AND it can be made two ways. You can make it in trifle form, or rustic and beautiful on a plate. The choice is yours, but I promise you, either way, you will not be disappointed:)!
1 1/2 cups all-purpose flour (190 grams)
2 teaspoons baking powder
1/4 teaspoon fine kosher salt
2/3 cup granulated sugar (130 grams)
4 tablespoons unsalted butter, (57 grams) room temperature
1 large egg, room temperature
1 teaspoon vanilla bean extract
1/2 cup whole milk (120 grams), room temperature
1 cup whipping cream
1 tablespoon confectioners’ sugar
Preheat oven to 350° F. Prepare 8″ (or 9″) square pan with baking spray.
Whisk dry ingredients together in a medium bowl.
Cream butter and sugar on high speed for 2 minutes. Scrape sides of bowl and paddle. Add the egg and vanilla bean extract and mix well. Alternate the dry ingredients and the milk (beginning and ending with the dry ingredients). Mix just until combined. DO NOT OVERMIX!
Spread batter in prepared pan and bake for 20 minutes.
While cake is baking, whip heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until you are ready to assemble your trifle (or shortcake).
Remove cake from oven when finished baking and place on cooling rack (in the pan), and cool completely.
Cut cake into 9 pieces. Split cake and cut into chunks. Place 1/2 of the cake chunks in the bottom of trifle glass. Top with some of the strawberries and a dollop of the whipped cream. Repeat again with cake, strawberries and whipped cream. Enjoy!
You can also make a strawberry shortcake dessert. Split cake and fill with a dollop of whipped cream and strawberries. Top with more cake, whipped cream and strawberries. Either way, this is a refreshing and comforting dessert.
I hope you make this delicious dessert. Please tag me on Instagram @goodeatsbymimi if you do. I would love to see your pictures!