I baked last weekend. (What a surprise!!) I made bread in the machine to see if it would rise. (The Craftsman was home and he often can fix things. In 2016 my bread machine wasn’t working–I thoughtlessly put the pan in the dishwasher and rusted the mechanism solid!!!! He purchased a new bit and replaced it.) Anyway, I made chocolate bread and it worked. I was so excited!!! I also made cookies again. Because they really are my absolute favorite cookies in the world.
I didn’t open the bread machine til it was done, but I wanted to photograph it inside. In case it fell! This was a smaller loaf, thus I was a tad surprised it was so tall. But, it didn’t reach up much past the pan top.
With a bread machine, the mixer piece always leaves a bit of a hole in the bread. Annoying problem. (It can be solved by baking the bread in the oven after it is done rising the second time, but I was really wanting to see if it would cook and rise all by itself!) Anyway, this loaf, for some reason ended up with a giant divot in it. (I always eat the caught bits and it was very yummy!)
The other thing I do with fresh bread is eat at least one of the ends HOT straight out of the pan. This is, as I mentioned, chocolate bread. I added some cinnamon. It is a basic yeast sweet bread with chocolate chips. If it works right, the chips marble in. Sometimes it tends to just turn the whole loaf beige. My family likes to eat this with peanut butter.
The cookies I made were the molasses crinkles with the chocolate coating on the bottom. I’ve shared those before, but not the recipe. The recipe is from one of my favorite recipe websites (Land o Lakes). But, I don’t follow it the way it is written! (I think that is why mine are so very good!) This is the original recipe on their website. Ginger Crinkles. I’ll rewrite the ingredients with my changes. (it makes almost exactly 4 dozen) 1 cup butter, softened. 1 egg. 3 Tablespoons of Molasses. 1 teaspoon vanilla. 3 cups of all purpose flour. 1 1/2 tsp baking soda. 2 tsp ground cinnamon. 1/2 tsp salt. 2 tsp ground ginger. 1/4 tsp cloves. I only roll HALF of the ball of dough in the sugar and after they are baked and cooled I spread melted dipping chocolate on the back of each one. In the summer, I don’t use the chocolate spread, but add mini chocolate chips to the dough. Not exactly the same, but much less difficult to let set up in temps above 20 degrees–no room in the fridge for that many cookies!
I also made stew on Monday night. I figured out how to encourage my family to not eat seconds. This stew had a can of petite diced up tomatoes, a small amount of diced up onion, a larger amount of diced up celery, a half a cup of peas, as well as green beans, taters, carrots, and hand ground hamburger with bacon added (for fat content). Little Bear detests cooked peas and The Craftsman does not care for ‘whole’ onion or tomatoes (unless maybe on a burger). I didn’t make very much, but there is enough for two more lunches for me!!!! I served it with leftover cheesy biscuits. (those were well liked!)
–That is odd. I hope it ‘turns’ when I publish. The photo below is sideways in the gallery and on here. And it isn’t what it looks like in my photo file!!!