Whole Wheat Bread

Tessa this recipe is for you. I hope it will turn out for you just as well as it did when we made it together!

2 1/2 cups warm water

1 Tbsp instant yeast

1/4 cup gluten

1/4 cup oil

1/4 cup sugar

1/2 Tbsp salt

1/8 tsp citric acid

5-6 cups whole wheat flour

Soak yeast, 4 cups whole wheat flour, and gluten in warm water for at least 30 minutes. Add in oil, sugar, salt, and citric acid and stir. Mix in enough flour so dough cleans off side of bowl but still kind of tacky. Grease bowl and let rise until doubled. Divide, shape and place into two loaf pans. Cover and let rise until almost double. Bake at 350 for 30 minutes.

Lava Cakes

Picture and recipe from Food Network http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html

6 oz bittersweet chocolate (I only used 4 oz Ghirardelli)

2 oz semisweet chocolate (I used 4 oz Ghirardelli)

10 Tbsp butter

1/2 cup flour

1 1/2 cup powdered sugar

3 large eggs

3 egg yolks

1 tsp vanilla extract

1 tsp almond extract (recipe called for 2 tbsp orange liqueur)

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the extracts. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Do not overcook or you won't have a "lava cake".

Potato Gnocchi with Creamy Pesto Sauce

Picture from King Arthur Flour

This was so good! Marshall couldn't get enough of the gnocchi, he kept cramming them into his chubby little cheeks. :) Read the King Arthur recipe on how to make the gnocchi, it makes more sense once you see how it is done.

Gnocchi:

1 1/3 cup instant potato flakes

1 1/3 cup boiling water

2 eggs

1 tsp salt

2 cups flour

--Mix potato with water then add eggs and salt. Mix in flour to make a soft dough. Knead on lightly floured surface (I used my silpat with a little bit of flour).

--Divide the dough into 8 pieces. Roll each piece into a 20 inch rope. I had to use a fair amount of flour to keep from sticking.

--Lay all the ropes together and cut each rope into 1/2 inch pieces with a bench knife. Place pieces on lightly floured surface and toss in the flour so they won't stick together.

--Use a gnocchi board to form the ridges with each piece of dough. (see the link)http://www.kingarthurflour.com/blog/2011/02/08/its-easy-being-green-gnocchi-with-pesto/

--Cook gnocchi in boiling water for two minutes once the gnocchi floats to the surface--about 4 minutes total.

Sauce:

1/2 onion

8 cloves garlic

1/4 cup butter

2 Tbsp flour

2 cup milk

1 cup Parmesan cheese

1 packet dry McCormick pesto sauce

1 can diced tomatoes with garlic

Saute the onion and garlic in butter until softened. Whisk in flour and dry pesto seasoning and add milk. Mix well add cheese and tomatoes. Add cooked gnocchi and serve warm.