Whole Wheat Focaccia 

 

 

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Relegated to the back burner for far too long, this focaccia recipe deserves a triumphant return to the spotlight. While recent culinary creations like braided bread and chocolate chip cookies have stolen the show, it's time to celebrate the enduring appeal of this Italian flatbread. After all, a well-rounded baking repertoire needs diversity, and not every treat needs to be a perfectly portioned loaf (although the ease of slicing can be tempting!).

Focaccia's magic lies in its remarkable adaptability. Hailing from Italy, this flatbread boasts a rich history and a stunning array of variations. From simple, everyday fare to close cousins of pizza, focaccia takes on countless forms. Over generations, passionate bakers have developed a vast repertoire, and that's precisely what makes focaccia such an exciting medium for culinary exploration. The foundation – a harmonious blend of water, flour, and yeast – remains constant, but the toppings and seasonings transform it into a blank canvas begging for your creative touch.

Imagine focaccia's golden surface adorned with fragrant rosemary and a sprinkle of flaky sea salt. Picture a vibrant tapestry of roasted vegetables nestled in its dimpled dough. Or perhaps a decadent drizzle of olive oil and aged balsamic reduction takes center stage. These are just a few possibilities in a universe of flavor combinations waiting to be discovered.

So, it's time to break free from the monotony of the same old recipes and embrace the focaccia revolution! This recipe is your launchpad to unleash your inner baker and craft a flatbread masterpiece that reflects your unique style. With minimal effort and a touch of creativity, you can transform simple ingredients into a visual and flavorful delight. Let your imagination run wild as you explore different topping combinations. Dive into the world of focaccia and savor the endless possibilities this versatile bread offers. After all, baking should be an adventure, and focaccia provides the perfect blank canvas to embark on a delicious journey of discovery.

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• 9x13" baking sheet, aluminum or other metal

Ingredients

• 1 2/3 cup warm water
• 2 1/2 teaspoons dry active yeast
• [Optional] 1 tablespoon honey OR 1/2 tablespoon sugar
• Feeds yeast for a faster rise. Complete fermentation does not leave significant amounts of sugar in the final product.
  
• 1/4 cup olive oil or high-quality vegetable oil
  
• 1.5 tbsp lemon juice
• 3 1/3 cups whole wheat flour
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 tablespoon Italian seasoning
• I use a mix of anything I have on hand that sounds Italian: rosemary, oregano, basil, thyme...
• 2 tablespoons shredded/grated Parmesan cheese
• I recommend you use a cheese without a lot of preservatives. I sometimes used a very convenient store bought pre-grated parmesan that always tasted a bit off, and I realized it contained potassium phosphate. It's safe enough in food, but all I'll say is that a different cheese I used without potassium phosphate tasted much better.
   

Instructions

1. Oil a 13 x 9 baking sheet set aside. In a large mixing bowl, combine warm water, yeast, sugar or honey, and 2 tbsp oil. Mix until combined, then let sit for 1-2 minutes so the yeast wakes up.
2.  Add in the flour, salt, and garlic, then mix until it forms a sticky dough. If using a stand mixer with dough hook attachment, knead for 3-4 minutes, or until it starts to lose some of its stickiness. If mixing by hand, lightly oil the dough and knead for 5-7 minutes.
3. Spread the dough in an even layer in the prepared baking sheet. Loosely cover with plastic wrap or very light, non-particulating fabric, and let rise in a warm place (pre-warmed turned off oven or similar) for around two hours or until noticeably puffy. Rise time may vary depending on how warm the environment is.
   
4. Once the dough is risen, remove the dough from the oven and preheat the oven to 375°. Uncover the dough and, with your fingers, poke indentations in the dough every 1-2 inches. Drizzle the focaccia with the remaining oil and sprinkle on Italian seasoning and cheese.
5. Bake in preheated oven for 10-12 minutes, or until the top is just golden brown.
6. Remove, cut however you like, and enjoy.
   

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Whole Wheat Chocolate Chip Cookies

 

 

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When the craving for something sweet strikes, but you're short on time or energy, there's nothing quite like a batch of easy cookies to satisfy your taste buds. These cookies are a departure from my legendary, but unfortunately lost, chocolate chip cookie recipe. However, they've carved out a special place in my heart (and stomach) as a dependable and delicious solution for any baking emergency.

These beauties are the result of dedicated recipe tinkering. I've iterated and adjusted until I'm confident they'll deliver consistent success, whether you need a crowd-pleasing treat for a potluck or a simple pick-me-up at home. The last batch yielded a perfect two dozen (24) cookies, and let's just say, after a thorough quality control process (someone had to taste-test them, right?), I was left with 18 – more than enough to share with a small gathering.

But perhaps the best part of this recipe is its adaptability. Sugar lovers, rejoice! You can easily adjust the sweetness to your preference. I, on the other hand, tend to lean towards a less-sugary approach, so I often opt for a ½ cup each of white and brown sugar. The amount of oil is another variable you can play with, especially if chance blessed you with a particularly large egg. I've helpfully noted these and other adjustable ingredients below for your tweaking pleasure.

However, while I encourage experimentation in the kitchen, it's important to remember that baking is a bit of a science as well. Using too little or too much of an ingredient can lead to less-than-ideal results. So, for first-time bakers, I highly recommend sticking to the listed ranges to ensure your cookie creation is a triumphant one. For instance, sugar isn't just about sweetness in cookies; it also plays a vital role in structure. If you skimp on the sugar, you might end up with dry, hard cookies instead of the melt-in-your-mouth experience we all crave.

So, preheat your oven, grab your mixing bowls, and get ready to bake! These cookies are a testament to the beauty of fuss-free baking. Feel free to experiment within reason, and remember, no matter what adjustments you make, you're guaranteed a delicious reward at the end – and that, my friends, is the magic of baking in the kitchen.

 

Equipment

• Mixing bowls
• Big spoon
• Baking sheets
• Baking paper (parchment or similar, not wax)  

Ingredients

• 4 tablespoons unsalted butter, softened
• ⅓ cup vegetable oil
• ½ to ¾ cup granulated white sugar
• ½ to ¾ cup brown sugar, packed
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder, optional
• ½ teaspoon cocoa powder, optional
• ¾ teaspoon salt
• 1 tablespoon lemon juice or cider vinegar
• 1 tablespoon water
• 1 large egg
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups whole wheat flour
• ¾ to 1¼ cups chocolate chips

 

Directions

1.  Mix sugars, oil and butter, vanilla extract, cocoa powder, salt, and egg in large bowl.

2.  Add and mix in lemon juice or cider vinegar, (sifted) baking soda, and (sifted) baking powder. Thoroughly mix in flour, then add chocolate chips.

3.  Pack down the resulting dough and place the entire bowl in refrigerator for at least 30 minutes. This step is optional, but highly recommended. Toward the end of the cooling time, preheat oven to 350°F.

4.  Scoop out a dough sphere about four centimeters in diameter and about 2 inches apart onto a baking sheet lined with baking/parchment paper. The cookies will flatten and spread as they bake. You may need two baking sheets depending on how large you make your cookies.

5.  Bake 15 to 17 minutes or until light brown. Cookies will be soft when first removed from heat; as they cool, they will hold together and get the crunch you’re looking for. Let them sit undisturbed on the baking sheet for about 2-5 minutes, by which point they will harden enough to be easily handled. Remove cookies from baking sheet and cool on a wire rack, about 10-15 minutes. 

 

 

 

 

Editor's note: I noticed that some of my older posts have multiple different fonts, so I'm experimenting with different fonts for my newer posts. Let me know if any of my posts are less readable.

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 Whole Wheat Ginger Cake

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The hustle and bustle of Mother's Day can be a whirlwind, but I always carve out special time to celebrate with Mom on the day before, which I've lovingly dubbed "Mother's Day Eve." This year, her heart was set on a comforting ginger cake. The problem? My go-to recipe used white flour, and the last time I made it, the result was a bit on the dry side after I converted it to whole wheat. Determined to create a moister, more flavorful cake worthy of the occasion, I decided to ditch the recipe book and embark on a baking adventure.

This ginger cake wasn't born from meticulously measured ingredients or fancy techniques; it was born from a dash of love, a pinch of improvisation, and a healthy dose of trust in the kitchen. The key to success in this culinary experiment came down to two crucial elements: fresh ginger and a little understanding of whole wheat flour.

The Power of Fresh Ginger: Ground ginger is a handy pantry staple, but for this cake, I knew it wouldn't suffice on its own. Freshly grated ginger brings a vibrancy and depth of flavor that simply can't be replicated with pre-ground powder. It's like the difference between a flat watercolor painting and a masterpiece oil painting bursting with life. But the magic of fresh ginger doesn't stop there. It also adds a touch of extra moisture, a welcome benefit when working with whole wheat flour.

The Patience Play: Unlike its white flour counterpart, whole wheat flour absorbs liquid differently. The batter might appear to have enough water or milk right after mixing, but here's the secret – it needs time for the flour to fully absorb the moisture. This is where that trust in the kitchen comes in. Don't be afraid to add a little extra water as the dough sits, especially if it looks dry. A slightly wetter batter is a small price to pay for a perfectly moist and tender cake.

This Mother's Day Eve experiment became a delightful testament to the joys of improvisation in the kitchen. By trusting my instincts and understanding the unique properties of whole wheat flour, I was able to whip up a ginger cake that was both flavorful and bursting with moisture. It was the perfect way to celebrate Mom, and a delicious reminder that sometimes, the best recipes are the ones we create ourselves.

 

Equipment:

Mixing bowls

Big spoon

(Optional) Stand mixer 

(Optional) Whisk

Loaf pan or cake pan

 

Ingredients:

2 ½ cups whole wheat flour

4 tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

4 tsp ground ginger (powder)

¾ to 1 cup brown sugar

½ cup vegetable oil or butter

4 eggs

¼ cup grated ginger (peel, rinse, grate whole)

1 tsp vanilla extract

1 cup milk

2 tbsp water 

~ 2 tbsp lemon or sour citrus juice 

 

Directions:

1. Grease and flour a loaf pan or cake pan.
2.  Add flour to a large bowl. Sift baking powder, ground cinnamon, and ground ginger into the flour. Add salt, and stir together. Set aside.
3.  In a medium bowl, mix together the oil/butter and brown sugar combined. Beat in the eggs (whisk or mixer helps here), then stir in the grated ginger root and vanilla.  
4.  Pour the wet ingredients into the flour mixture along with the milk, water, and citrus juice, mixing just until incorporated. Try to make sure it is uniform. Once mixed, let the batter sit undisturbed for around 15 minutes while you proceed to the next step.
• I usually use this time to clean up the mess I made in the kitchen.
5. Preheat oven to 350 degrees F (175 degrees C). Continue to let the batter rest. Just before your oven approaches 350 F, pour batter into the prepared loaf or cake pan.
   
6. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in pan for 10 minutes, then turn out onto a serving dish.
   
   • If I’m baking for other people that prefer sweeter cakes, I dust the cake lightly with powdered sugar.
    
   

 

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Also, make sure to watch out for rope spoilage when using whole ginger in this recipe. Rope spoilage is caused by bacterial spores that survive the high temperatures of baking and rapidly proliferate in a baked good within a few days; the name comes from the characteristic strings that appear when a piece of bread or cake is pulled apart. Spores are most likely to be present in flour, but I suspect it was the ginger I used that carried enough spores to cause problems as these spores are commonly found in soil and I've never had an issue with rope spoilage before using this root in baking. To prevent rope spoilage, make sure to use clean ginger with no obvious dirt. Peel and rinse the ginger before grating, and keep a clean kitchen workspace. Refrigerate anything that you don't eat shortly after baking. Anecdotally, I haven't had any adverse effects from accidentally eating something in the very early stages of rope spoilage, but don't feel ashamed to throw away or compost anything that you suspect has gone bad. Watch out for your health!

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