I spent some extra time in the kitchen this weekend. I had a hankering for bagels, and we didn’t have any.
I’ve used this bagel recipe before, with good results. I was a bit worried, because my yeast had a “best by” date of February 2019, but it worked just fine. You know at the beginning of the process, so no problem.
My mods: I use 2 C white flour and 1.5 C spelt flour, 2.5 tsp yeast. The whole grain doesn’t want to rise as much as white flour, so a little more yeast, and I only knead it 5 mins instead of 10 (because the whole grain bran cuts the gluten fibers). Other than that, follow directions!
The bagels are delicious! Fabulous straight from the oven, but I actually like the slightly chewier texture the next day.
I’ve seen on the interwebz that lots of people are stress baking during this COVID-19 stay-at-home order. Apparently there’s been a run on flour and yeast at the grocery stores. I don’t think I’m stress baking; I just like to bake! I’m not ready to use more of my dwindling flour supply yet, but that didn’t stop me from making dessert.
I baked some flourless peanut butter cookies, using a mashup of The Nashville Food Project’s 3 ingredient peanut butter cookies from Judy’s Chickens and Smitten Kitchen’s 5 ingredient version. The 2 extra ingredients? A splash of vanilla, and some coarse sea salt sprinkles. Those two extras make my day.
Peanut Butter Cookies (makes about 18 2” cookies)
7/8 cup peanut butter (just a little less than a full cup)
7/8 cup packed light brown sugar, or a mixture of light brown and white sugar
1/4 tsp vanilla extract
coarse sea salt, for sprinkling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper (no mess to clean up!)
Whisk sugar(s) and egg together in a mixing bowl. Whisk in vanilla, then peanut butter, until smooth. Use a mini ice cream scoop to form balls, and place on cookie sheet. Criss cross slightly flat with a fork. Sprinkle with sea salt.
Bake 12-15 mins, or until lightly browned at edges. Let them cool slightly, then move to wire rack to finish cooling. Store in airtight container, if you don’t eat them all immediately!
If you used a full cup of sugar, and a whole cup of peanut butter, it would still be fine. I used all brown sugar this time, but I’ve used half brown and half white before. This is not the time to stress over your baking!
How are you managing? Are you staying at home? Baking? Knitting? Cleaning house? OK, that last one isn’t high on my to-do list!