Crusty French Bread...WW Wednesday!

Just another rainy old day in Indiana today. I had a day off from work so I decided to make a big pot of soup and a nice loaf of crusty bread.  I wanted something very easy and found this recipe.  I don't make bread very often and I must say this loaf turned out really nice.  The recipe is a great one for a first time bread baker.  This generous loaf makes 16 servings.

3 Plus Points per slice.

Enjoy!

 

Crusty French Bread

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees to 115 degrees)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour
• Cornmeal
• 1 egg white
• 1 teaspoon cold water

Directions

1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
4. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Heavenly indeed!  These pancakes are light and fluffy like a delicious cloud melting in your mouth!  The ricotta adds a beautiful richness to the flavor.  Dress it up anyway you like, a drizzle of honey and fruit would be delish.  I have seen lots of ricotta pancake recipes with lemon curd served on them (yumm!). Just a sprinkle of confectioners sugar would be wonderful...what ever you choose!   I found the recipe that I used here.  This is definitely an easy and must try recipe.

Mangia!

Heavenly Ricotta Pancakes

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• 3 eggs
• 1/2 lb ricotta cheese
• 2/3 cup milk
• 1/2 cup flour

Directions

1. Separate eggs and whip whites til soft peaks.
2. Set whites aside.
3. Mix all other ingredients together thoroughly.
4. Gently fold in whites.
5. Put 1/4 cup or so on medium hot greased griddle.
6. Flatten somewhat with spoon.
7. Cook until lightly golden brown and turn once.
8. Serve with warm melted butter and sprinkle with confectioners' sugar.
9. You can serve with jam, also.

Weight Watcher Wednesday- Sweet Potato Soup

This week I didn't bake something for WW Wednesday, instead I wanted to post this creamy, tasty soup.  This is one of the best soups I have tasted in a very long time.  It is nice and creamy, loaded with vitamins and antioxidants and is only 4 points!  Serve with a nice salad and you have a great lunch!  Try it today!
It is incredibly delicious!

Weight Watchers Sweet Potato Soup Recipe

Ingredients:
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans
TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.

Directions:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Serving size is 1 cup
Each serving = 4 Weight Watchers Points

Double Chocolate Cookies

If you have followed this blog at all, you know that I cannot resist chocolate.  I love it in any shape or form.  Since I have a granddaughter that loves chocolate also, I decided to make her some to die for chocolate cookies for her birthday.  My granddaughters live many miles away and I don't get the opportunity to celebrate their birthdays in person, so I always like to bake them something special and send it to them on their special day. 
I hope you like these, Lily!!
Happy Birthday!
Love you so much!

Double Chocolate Cookies

adapted from Annie's Eats

1 cup cold, unsalted butter, cubed

1 1/4 cup sugar

2 large eggs

1/2 cup dark cocoa powder

2 1/4 cups all-purpose flour

1/4 tsp course salt

1 tsp baking powder

2 1/2 cups semi-sweet chocolate chips

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.  (I made smaller cookies (2 dozen) and baked them for approximately 15 minutes.  Then I drizzled them with melted white and semi sweet chocolate.)

Weight Watcher Wednesday-Pear Crisp

I realize it is not Wednesday....but every Wednesday I am going to try to post a Weight Watcher friendly dessert.  Today I chose to make something with pears because I had some just screaming to be used.... sooo I cut those little babies up and made a nice, not too sweet, comforting crisp. 

My tummy is happy

Pear Crisp

Nutrition Info: Calories: 179.7, Fat: 4., Carbohydrates: 36.4g, Protein: 2.3g

Ingredients

1/4 cup rolled oats
1 Tbsp. walnuts
3 Tbsp. all-purpose flour
3 Tbsp. whole wheat flour
2 1/2 Tbsp. packed light brown sugar
1/8 tsp. cinnamon
1 Tbsp. plus 2 tsp. canola oil
3 firm, yet ripe large pears, peeled (if desired), cored and cubed ( I left the peel on)
1/4 cup raisins
1 Tbsp. lemon juice
2 packettes Truvia
2 Tbsp. flour
1/8 tsp. nutmeg
Pinch of cloves

Directions

Preheat oven to 375 degrees. Lightly spray 8- or 9- inch round cake pan.


In food processor, pulse oats and walnuts 15 seconds. Add flour, brown sugar and cinnamon. Blend 15 more seconds. While running, drizzle oil and blend 30 seconds. Transfer to bowl and set aside.


In another bowl, toss pears with next 6 ingredients. Spoon pears into prepared cake pan. Cover with oat mixture, pressing down gently. Bake 45-50 minutes, until topping is brown and pears are bubbling. Serve hot.


Makes 9 servings.
WW Plus Points 4

Sunflower Cupcakes

Just For Fun

I make these every year for our Pig Roast....wanted to share them with you.  For how to instructions....go here .

I frequent this site....she has some great tips and recipes.

Have Fun!

Smore Brownies

These brownies were really simple.   A layer of graham crackers, a layer of brownie batter, a layer of hershey bars, another layer of brownie batter then a layer of mini marshmallows when it comes out of the oven then put under the broiler to brown.  They were really yummy!  I used a boxed brownie mix but you could use your favorite brownie recipe.  Just bake according to box or recipe directions.  A quick and easy sweet treat. 

Enjoy!