One of my New Year resolutions is to bake more.  I love to cook, but I’ll admit, I am still a little intimidated by yeast.  My husband bought me a new kitchenaid stand mixer for Christmas, and I am determined to get some good use out of it.  So, I baked a loaf of bread from scratch!  It was my first time, and I was thrilled that it turned out!

I am also trying to make more things at home instead of buying them at the store.  That way, I know exactly what is going into what me and my family are eating.  So, here is to hoping that I stick to this resolution.

Read more for this fantastic whole wheat bread recipe.

{Whole Wheat Bread}

adapted from this recipe

Makes 1 loaf

1 packet of active dry yeast, dissolve into 1/4 c warm water, with a pinch of sugar
1 1/3 cups water
1/4 cup vegetable oil
1/2 cup organic honey
3 1/2 cups whole wheat flour
1/4 cup ground flaxseeds
1/4 cup dry rolled oats
1/4 cup nonfat dried milk
1 1/4 tsp salt

In a large bowl {or stand mixer fixed with the dough hook} combine water, oil, honey, then slowly add the rest of the ingredients.  Stir well until the dough starts to leave the side of the bowl.  Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for done-ness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Enjoy!

With New Years coming up tomorrow, many of us are thinking of just the right little something to add to the table.

These little savory puff pastries just might be what you are looking for.  They are very simple to make, but will grace any fancy New Years table with style.

The Italian sausage and mushroom combination is dreamy.

Read more for the recipe.

{Italian Sausage and Mushroom Stuffed Puff Pastries}

makes 36

4 sheets [2 boxes] pre-made puff pastry dough sheets
1 1b italian sausage, browned and drained
2 cups sliced mushrooms [I used baby portabellas, but white mushrooms are fine too]
1 8 oz brick cream cheese
1/2 onion, diced small
1 tsp garlic powder
4 shakes paprika

Preheat oven to 425 degrees.

Open packages of frozen puff pastry and lay out on counter for 40 minutes to thaw.

After thawed for 40 minutes, cut each sheet into nine square pieces.  Place squares into MINI cupcake pans. {make sure they are the mini cupcake forms}

In a medium frying pan, heat 2 tbs olive oil over medium heat.  Add diced onions and cook stirring for 5 minutes.  Add sliced mushrooms, and saute another 5 minutes until mushrooms and onions are cooked.

In a large bowl, place browned italian sausage, mushroom and onion mixture, cream cheese, garlic powder, and paprika.  Blend ingredients together well.

Add mixture 1 tablespoonful at a time into mini puff pastry pans.  Bake at 425 degrees for 15-20 minutes or until puff pastry is golden brown.

*If you have left over meat mixture and mushrooms, just clean the mushrooms, and snap off the stem and place mixture in mushrooms and bake at 425 degrees for 15-20 minutes or until mushrooms are cooked through, and you have a great stuffed mushroom!

Enjoy!

If you are still looking for a great holiday treat to make, or a festive cookie to share with Santa Claus on Christmas Eve, look no further.

I just love the look of these cookies.  They just scream Christmas to me.  And, I love that the cookies are chocolate peppermint cookies.  A great combination.  And, of course the candy cane Hershey’s kisses just tops it off!

{Chocolate Peppermint Cookies with Candy Cane Kisses}

makes about 40-50 small cookies

1/2 c butter
1/2 c shortening
1 c sugar
3/4 c dutch processed cocoa powder2 tsp baking powder
1 egg
2 tbs milk
1 tsp pure peppermint extract
1 1/2 c flour
1 package hershey’s candy cane kisses

Preheat your oven to 350 degrees.

In a large bowl, combine butter and shortening and stir for 30 seconds.

Add sugar, cocoa powder, and baking powder and mix well.

Next, add egg, milk, and peppermint extract.

Add flour a little bit at a time.  If the dough gets too tough for the beaters, use a spoon.

Chill the dough in the refrigerator for 1 hour covered.

Form the dough into 1 inch small balls and place on ungreased cookie sheet 2 inches apart.

Bake at 350 degrees for 10 minutes.

Immediately after taking out of the oven, press in a candy cane kiss, then transfer to cooling rack to cool completely.

Enjoy!